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?
Brussels Sprouts and Farro Salad with Hazelnuts and Goat Cheese
- 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
- Cook the farro in a pot of salted boiling water until al dente, about 15 minutes. Drain and set aside.
- 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.
- 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.