An easy and healthy salad of crispy shaved brussels sprouts, farro, hazelnuts, dried cranberries and goat cheese.
Course Side Dish
Cuisine American
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Servings 4servings
Calories 240
Author Annalise Sandberg
Ingredients
½cupuncooked farro(85 grams)
3cupsbrussels sprouts, shredded (250 grams)
2teaspoonsolive oil
½teaspoonsalt
1teaspoonbalsamic vinegar
⅓cuphazelnuts, chopped and toasted (45 grams)
¼cupdried cranberries(28 grams)
1ouncegoat cheese, broken into pieces (28 grams)
Instructions
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.
Notes
Note: Look for farro in your grocery store near other grains like quinoa and rice.