This easy and hearty salad made of shaved brussels sprouts, farro, hazelnuts, dried cranberries and goat cheese is perfect for lunch or a light dinner.

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

Hell has frozen over and pigs must be flying around because here I am posting a non-baking, non-dessert recipe, something I never planned to do.

I was happy with my little blogging niche, except that I’ve recently begun to feel like I was only sharing part of myself with you. I don’t just have a knack for baking, but I’m also a pretty decent cook and I think I’d like to start sharing those recipes with you. Baking will stay center-stage, but you’ll see recipes like this one every now and then as well.

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

This salad really was born out of my love for brussels sprouts. I’ve been eating them for lunch almost every weekday since November. Sliced thin and sauteed in a bit of butter or olive oil until the edges are brown and crispy is my favorite way to do brussels sprouts.

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

I’m nowhere close to being sick of my lunchtime regimen, but I have started playing around with adding in other ingredients. Farro was a no-brainer, as it’s another current obsession. The dried cranberries, hazelnuts and goat cheese were all impromptu additions from my pantry and the overall combination is spot-on. 

I’ve stuck with this recipe for a few weeks now and I just can’t get enough. It’s easy, filling, and I love it so much I actually look forward to lunch.

Now do you see why I had to tell you about it?

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese


Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

Yield: 2 main course servings, 4 side dish servings

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

An easy and healthy salad of crispy shaved brussels sprouts, farro, hazelnuts, dried cranberries and goat cheese.

Ingredients

  • 1/2 cup (85 grams) uncooked farro
  • 3 cups (250 grams) brussels sprouts, shredded
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1/3 cup (45 grams) hazelnuts, chopped and toasted
  • 1/4 cup (28 grams) dried cranberries
  • 1 ounce (28 grams) goat cheese, broken into pieces

Instructions

  1. Cook the farro in a pot of salted boiling water until al dente, about 15 minutes. Drain and set aside.
  2. Heat the olive oil in a saute pan set over medium-high heat. Add the brussels sprouts and sprinkle with the salt. Cook the brussels sprouts (without stirring) until the edges begin to brown, about 2 minutes. Stir the brussels sprouts and cook for another 2 minutes until cooked but still firm. Stir in the balsamic vinegar.
  3. Add the cooked farro and stir until heated through. Remove from heat and stir in the hazelnuts and dried cranberries. Top with the pieces of goat cheese and serve immediately.

Note: Look for farro in your grocery store near other grains like quinoa and rice.

http://www.completelydelicious.com/2014/01/brussels-sprouts-and-farro-salad-with-hazelnuts-and-goat-cheese.html

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9 Responses to Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

  1. I did a double take when I went through my feed! I am so thrilled that you’re going share some non baking recipes. Nothing like coming out of the gate firing- this salad is gorgeous!

  2. This sounds like the perfect salad! Love it!

  3. Karen says:

    Doesn’t it feel liberating?
    Sometimes I post non-slowcooker recipes and I kind of feel like a traitor or something. But it’s all good food so why not share?!

  4. Yay! It’d be amazing if you started posting savory recipes on here, too! I’m a huge fan of salads, every kind of salad actually! This combination sounds delicious and kind of cozy, which makes it perfect for a cold winter lunch!

    xo, Elisa

  5. Tori says:

    All your food looks so yummy!! How do you make your food look so good on camera??

  6. Rachel Cooks says:

    This looks wonderful!

  7. Felicia says:

    My husband & I had this salad for dinner last night and after the first bite, we looked at each other and said “WOW”! The flavors and textures are amazing together. We will definitely be making this one again and again. Thank you!!

  8. Deborah says:

    Yay! I’m so excited to get another kind of glimpse into your kitchen, especially if it looks like this dish! I can’t wait to try this.

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