Serves: About 4-6
Prep Time: 30-minutes; Cook Time: 10 mintues
Total Time: 20-minutes
Recipe credit: Boston’s Sweet Cheeks chef Tiffani Faison
Ingredients:
- 1-1/2 cups farro (cook ahead of time and cool)
- 1 cup red grapes, halved
- 2 cups Brussels sprouts, trimmed and halved for roasting
- 2 cups Brussels sprouts, peeled leaves for salad (outermost leaves discarded)
- 5 cups baby arugula
- 1/2 cup grated Parmesan cheese, divided (1/4 + 1/4)
- 1/2 cup candied hazelnuts, crushed
- Honey-Shallot Vinaigrette dressing (below)
- Extra virgin olive oil
- Sea salt, fine
- Freshly ground organic black peppercorns
Vinaigrette Dressing:
- 1 large shallot, chopped
- 1/4 cup Champagne vinegar
- 1/4 cup wildflower honey
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher sea salt, coarse
- 1 cup canola or grape seed oil
Preparation Instructions:
- Wash your hands thoroughly with soap and warm water.
- Halve and trim 2-cups of the Brussels sprouts for roasting. Set aside. Keep the leaves that fall off of the sprouts that you trim, and peel additional leaves to accumulate 2-cups worth for the salad. Discard the outermost leaves that tend to be heavier in texture.
- This recipe calls for farro to be cooked and cooled ahead of time. Be sure to have that ready, or add extra prep time to prepare and cool accordingly.
- Preheat your oven to 500°.
- Toss the halved Brussels sprouts with 2 tablespoons of the extra virgin olive oil, salt and pepper to taste.
- Roast for 5-7 minutes until nicely charred but not burnt. Let cool to room temperature.
- While Brussel sprouts are roasting, combine chopped shallot, vinegar, honey, lemon juice, Dijon, and salt in a blender. Blend all ingredients until smooth.
- Slowly add the oil in a thin stream until fully incorporated. (The dressing will keep refrigerated up to one week in an airtight container.)
- In a large mixing bowl, toss the farro, grapes, roasted Brussels sprouts, peeled Brussels sprout leaves, hazelnuts, and half the Parmesan cheese.
- Toss with 1/4 cup of the honey shallot dressing.
- Add the baby arugula, 2 tablespoons of extra virgin olive oil. Add salt and pepper, more dressing and/or olive oil if desired.
- Arrange on serving platter and sprinkle with the remaining Parmesan cheese.
Nutrition Tips:
The ingredients in this salad make it a hearty, nutritious dish. Brussels Sprouts are the star of the dish. These cruciferous vegetable that are crunchy and satiating. Their nutrients can help protect against certain cancers, as well as prevent high blood pressure, high cholesterol, heart disease, and diabetes.
Farro is considered an ancient grain that is considerably high in protein and fiber. Farro is a form of wheat, so it is not gluten free. Gluten-free alternatives to farro include amaranth, millet, quinoa, or brown rice.