![Warm Brussels Sprout Farro Salad](http://www.fustinis.com/cdn/shop/articles/20240326203504-brussels_sprout_farro_salad.png?v=1713291125&width=1100)
Warm Brussels Sprout Farro Salad
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Warm Brussels Sprout Farro Salad
Category
Salads
Prep Time
10 minutes
Cook Time
20 minutes
![Image of Warm Brussels Sprout Farro Salad](https://images.getrecipekit.com/20240326203504-brussels_sprout_farro_salad.png?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 cup pearled farro, rinsed and drained
- ¼ cup Fustini's Delicate SELECT olive oil
- 1 package (12 ounces) Brussels sprouts, trimmed and quartered
- 1 small red onion, chopped
- 1 Anjou or Bartlett pear, chopped
- ½ cup chopped pecans
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 2 teaspoons lemon zest
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons thyme balsamic
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Ingredients
Directions
- Prepare farro as label directs, cool and transfer to a large bowl.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add Brussels sprouts and cook 8 minutes or until browned, stirring occasionally. Add red onion, cook 3 minutes, stirring frequently. Add remaining ingredients, remaining 2 tablespoons of olive oil and Brussels sprouts mixture to farro, toss. Makes about 6 cups.
Recipe Note
Photo by N. Jenkins. Adapted from Busch's recipe in Fresh & Fast magazine.