Brussel Sprout, Cranberry & Farro Salad

Brussel Sprout, Cranberry & Farro Salad
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American
Serves: 4
  • 1 lb brussel sprouts, trimmed and sliced in half
  • 2 cups cooked farro (or other hearty grain)
  • ¾ cup dried cranberries
  • 15.5 oz can white beans, rinsed and drained
  • ½ cup crumbled feta cheese
  • 1 tsp fresh thyme, minced
  • 1 tbsp juice and zest from a lemon
  • 1 tsp white wine vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp capers, divided
  • 3 tbsp pumpkin seed oil (use olive oil if you can't find this)
  • 2 tbsp extra virgin olive oil, divided
  • 1 tsp pepper
  • ½ tsp salt
  1. Preheat oven to 425F. Toss brussel sprouts with 1 tbsp of the olive oil and roast for about 30 minutes or until tender and golden on the outside. Remove from oven and allow to cool slightly.
  2. While sprouts roast, make the dressing. Mix together the thyme, lemon juice and zest, vinegar, mustard, 1 tbsp of capers minced, pumpkin seed oil, remaining olive oil and salt and pepper. Whisk together until combined. Taste and adjust for seasonings.
  3. In a large salad bowl toss together the remaining salad ingredients: cooked faro, dried cranberries, white beans and feta cheese. Once brussel sprouts have cooled slightly, toss them in along with the faro mixture.
  4. Drizzle on the dressing - add slowly, stirring and tasting along the way. You may not use all of the dressing - although I did! Toss to combine throughly and serve! This makes great leftovers for lunch the next day!