This hearty and delicious brussels sprouts and farro salad is also loaded up with arugula, hazelnuts, dried cranberries, pomegranate, chopped apples and goat cheese.

brussels sprouts and farro salad in a bowl with spoon

I recently fell in love with shaved brussels sprouts salad from the archives all over again (originally shared over 10 years ago!) and figured it deserved a little refresh. I’ve bulked it up with even more flavors and mix-ins, and now it’s the perfect salad main dish or side dish. 

The farro provides heartiness, while the arugula and sautéed brussels sprouts bring freshness and crunch, and the apples, cranberries and pomegranate offer seasonal flair and sweetness. Combine it all with a cinnamon-spiced honey mustard vinaigrette, creamy goat cheese, and toasted hazelnuts and it’s a must-make salad for fall and beyond!

Table of Contents

ingredients for brussels sprouts and farro salad

Ingredients you’ll need

  • Farro
  • Shaved brussels sprouts (use a food processor or slice thin with a sharp knife)
  • Baby arugula
  • Hazelnuts (or pecans or walnuts)
  • Dried cranberries or pomegranate arils (or both)
  • Goat cheese or feta cheese
  • Apple (I particularly like honeycrisp apples in this salad)
  • For the vinaigrette: Olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper, cinnamon and ground cloves.

Make it your own

This salad is extremely adaptable, so don’t be afraid to change up the ingredients to match the season, the occasion, or what you like! Use different nuts, dried fruit, cheeses, etc.

If you want to add a protein, I recommend grilled chicken (use the vinaigrette as a quick marinade!) Shredded store-bought rotisserie chicken works great too.

How to make this brussels sprouts & farro salad

  1. Make honey mustard vinaigrette. Combine all the ingredients in a small jar and whisk to combine, or cover with a lid and give it a good shake.apple cider dijon vinaigrette
  2. Cook farro. Boil until al dente, about 15 minutes. Then drain and add to a big salad bowl, and toss with a spoonful of the vinaigrette. 
  3. Cook brussels sprouts. While the farro cooks, sauté the shaved brussels sprouts in a large skillet until golden and softened slightly. But they should still have plenty of crunch. Toss them with some vinaigrette as well and add them to the salad bowl.shaved brussels sprouts in pan
  4. Combine the salad. Once the farro and brussels sprouts have cooled mostly to room temperature (but it’s okay if they’re still a little warm), toss together with the arugula. Add remaining toppings on top and drizzle with more vinaigrette.farro, brussels sprouts and arugula in bowl with other salad ingredients on side  
  5. Enjoy immediately. Serve right way and enjoy!

Make-ahead instructions

You can prep all of the separate components of this salad ahead of time— make the dressing, cook the farro, sauté brussels sprouts, and chop remaining ingredients. Store in the fridge for up to several days. But you should only combine this salad just before serving, otherwise the arugula will wilt.

brussels sprouts and farro salad in a bowl

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brussels sprouts and farro salad in a bowl with spoon

Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A hearty and delicious salad of crispy shaved brussels sprouts, farro, arugula, hazelnuts, dried cranberries, apples and goat cheese.
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Ingredients
 

Honey Mustard Vinaigrette:

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • â…› teaspoon ground cloves

Salad:

  • ½ cup uncooked farro
  • 1 tablespoon olive oil
  • 1 lb brussels sprouts , shredded
  • ½ teaspoon salt
  • 4 cups baby arugula
  • 1 apple , chopped (I prefer honeycrisp)
  • â…“ cup chopped hazelnuts
  • ½ cup dried cranberries or pomegranate arils , or ¼ cup of each
  • 4 oz crumbled goat cheese or feta

Equipment

cast iron skillet
Cast iron skillet
chefs knife
Chef's knife

Instructions
 

  • To make the vinaigrette, add all ingredients to a small jar and whisk (or cover and shake) until thoroughly combined.
  • Cook the farro in a pot of salted boiling water until al dente, about 15 minutes. Drain and add to salad serving bowl, then toss with about 1 tablespoon of the vinaigrette.
  • Meanwhile, heat the olive oil in a sauté 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 1 tablespoon of the vinaigrette, then add the brussels sprouts to the salad bowl.
  • While the farro and brussels sprouts cool slightly so they're just barely warm or room temperature, prepare the rest of the salad ingredients.
  • Add the arugula to the salad bowl and combine with the farro and brussels sprouts (make sure the farro doesn't all sink to the bottom of the bowl). Add chopped apple, hazelnuts, cranberries/pomegranate, and cheese to the top of the salad and drizzle with the some vinaigrette (you will likely have vinaigrette left over).
  • This salad should be served right away. Store leftover vinaigrette in the fridge.
Calories: 251kcal, Carbohydrates: 26g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 7mg, Sodium: 383mg, Potassium: 331mg, Fiber: 6g, Sugar: 10g, Vitamin A: 828IU, Vitamin C: 51mg, Calcium: 75mg, Iron: 2mg
Cuisine: American
Course: Side Dish
Author: Annalise Sandberg
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