Farro and Shaved Brussels Sprouts Salad

Name: Farro and Shaved Brussels Sprouts Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Kosher salt; 1 cup uncooked farro, rinsed; 3 cups shaved Brussels sprouts (store-bought works great); 1 large Honeycrisp or Pink Lady apple, thinly sliced or cut into matchsticks; ½ cup toasted walnuts, roughly chopped; ½ cup freshly grated Parmesan, plus more for finishing (omit for dairy free); SideDish Champagne Vinaigrette, to taste; Freshly ground black pepper

Alex Snodgrass

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Hearty, crisp, and a little bit fancy — this is the kind of salad that feels like a full moment. Warm farro, crunchy shaved Brussels, sweet apples, toasted walnuts, and a big snowfall of Parmesan all tossed with SideDish Champagne Vinaigrette. Simple, seasonal, and so delicious!

Ingredients

Kosher salt
1 cup uncooked farro, rinsed
3 cups shaved Brussels sprouts (store-bought works great)
1 large Honeycrisp or Pink Lady apple, thinly sliced or cut into matchsticks
½ cup toasted walnuts, roughly chopped
½ cup freshly grated Parmesan, plus more for finishing (omit for dairy free)
SideDish Champagne Vinaigrette, to taste
Freshly ground black pepper

Method

Cook the Farro: bring a medium pot of salted water to a boil. Add the farro and cook until tender, 15 to 20 minutes. Drain well.
Assemble the Salad: in a large bowl, add the shaved Brussels sprouts, warm farro, apples, walnuts, and Parmesan (if using).
Dress It: drizzle generously with SideDish Champagne Vinaigrette and toss until everything is well coated. Add more to taste as the farro may absorb some of the dressing!
Finish and Serve: season with black pepper and an extra sprinkle of Parmesan (if using). Serve slightly warm or at room temp.