Farro and Brussels Sprouts Salad

farro-brussels-sprouts-salad
Photo by Iain Bagwell
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 25 mg
    • Sodium 860 mg
    • Protein 11 g
    • Carbohydrate 33 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 118 mg

In a small bowl, whisk together the shallot, lemon juice, olive oil, salt, honey and lemon zest. Let vinaigrette sit for 7-10 minutes, until shallots are slightly softened.

In a large bowl, combine the Brussels sprouts leaves and farro and toss with the vinaigrette. Garnish with pomegranate seeds and ricotta salata.

Ingredients

  1. Check 1 shallot, peeled and finely minced
  2. Check ¼ cup lemon juice
  3. Check 2 tablespoons olive oil
  4. Check 1 teaspoon kosher salt
  5. Check 1 teaspoon honey
  6. Check Zest of 1 lemon
  7. Check 1 pound brussels sprouts, leaves separated
  8. Check ½ cup quick-cooking farro, prepared according to package directions and cooled to room temperature
  9. Check cup pomegranate seeds
  10. Check 3 ounces ricotta salata, thinly shaved

Directions

  1. In a small bowl, whisk together the shallot, lemon juice, olive oil, salt, honey and lemon zest. Let vinaigrette sit for 7-10 minutes, until shallots are slightly softened.
  2. In a large bowl, combine the Brussels sprouts leaves and farro and toss with the vinaigrette. Garnish with pomegranate seeds and ricotta salata.