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Roasted Brussels Sprouts Farro Salad

Roasted Brussels Sprouts Farro Salad

Roasted Brussels Sprouts Farro Salad is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 0 minutes
Cook time: 0 minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 55 %


1 cup

1 lb

brussels sprouts
1/2 cup

1/2 cup

pumpkin seeds
1 cup

pomegranate seeds
1 tbsp

olive oil
2 tbsp

balsamic vinegar
1 tbsp

maple syrup
1 tsp

dijon mustard
1 tsp

sea salt
1 serving

black pepper
1 tsp

dried thyme


  1. Preheat oven to 425 degrees F.

  2. Place brussels sprouts on a lined baking sheet and coat with olive oil and 1 tbsp of balsamic vinegar. Sprinkle with salt.

  3. Bake for 30 minutes or until slightly charred.Meanwhile, cook the farro according to package instructions (generally 1:2 ratio).On the stovetop over medium-high heat, place pecans and pumpkin seeds in a skillet and cook until slightly browned. Watch carefully as they burn easily.In a large bowl combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts (one they're done cooking).In a small bowl combine balsamic vinegar, maple syrup and dijon mustard and stir to combine.Top dressing onto salad and stir in salt, pepper and dried thyme.

  4. Serve warm or cold, depending on preference.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.