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.
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.
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.
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?