Description
A vibrant and nutrient-packed fall salad combining tender roasted Brussels sprouts, nutty farro, fresh baby spinach and arugula, crunchy pecans, creamy feta, and juicy pomegranate arils. Tossed with a tangy maple whole grain mustard dressing, this salad is perfect for a wholesome lunch or a light dinner.
Ingredients
Grains
- 1 cup farro
Vegetables & Greens
- ½ lb Brussels sprouts
- 5 cups baby spinach (fresh)
- 5 cups arugula
Nuts & Cheese
- ¼ cup raw pecans
- ¼ cup feta cheese
Fruit
- ½ cup pomegranate arils
For Roasting Brussels Sprouts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp coarse salt
- ¼ tsp ground black pepper
Dressing
- 3 tbsp olive oil
- 3 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp water
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 400ºF. Thinly slice the Brussels sprouts lengthwise and spread them evenly on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with garlic powder, coarse salt, and ground black pepper. Toss gently with your hands to coat the sprouts evenly.
- Roast Brussels sprouts: Place the baking sheet in the oven and roast the Brussels sprouts for 15 to 20 minutes until tender and slightly caramelized.
- Cook farro: While the Brussels sprouts are roasting, cook the farro according to package instructions, typically about 20 minutes. To achieve an al dente texture, keep a close eye on it and drain once tender but still firm, avoiding a mushy consistency.
- Prepare the dressing: In a small bowl, whisk together olive oil, whole grain mustard, apple cider vinegar, maple syrup, salt, pepper, and water until well combined. Set aside.
- Chop pecans: Roughly chop the raw pecans and set aside for the salad.
- Assemble the salad: In a large serving bowl, combine baby spinach, arugula, roasted Brussels sprouts, cooked farro, chopped pecans, crumbled feta, and pomegranate arils.
- Toss and serve: Pour the dressing over the salad and toss well to evenly coat all ingredients. Serve immediately for the freshest flavor and texture.
Notes
- Farro should be cooked al dente to prevent it from becoming mushy; drain promptly once cooked.
- If fresh arugula is unavailable, baby arugula or mixed greens can be substituted.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
- Use fresh pomegranate arils for best texture; frozen arils can also work if thawed.
- Adjust dressing sweetness by adding more or less maple syrup to taste.
