If you have been following along, I have been preparing, eating, and posting a lot of salads lately. I am loving our shift to a more plant based diet, but I just cannot do leafy salads everyday! I need salads with texture, crunch, flavors, protein, color, and variety. I think I have been doing fairly well creating and compiling a good collection of resources. Here is one of my absolutely best and favorite salads! Who has been OBSESSED with yummy, caramelized, roasted brussels sprouts?! Me! Me! Me! I die for it. If its on a menu, I order it. Always.
This hearty salad incorporates roasted brussels sprouts, crunchy and chewy farro, sweet apples and raisins, toasted pepitas, and zesty lemon juice with shallots. What a flavor bomb!
This salad is so easy to prepare, with the most tedious step being washing and preparing the brussels sprouts. Sometimes you can find them already trimmed and washed, which is convenient. I always prefer to trim and carefully wash brussels sprouts myself. Once they’re all prepared, lay them flat on a large, flat pan, drizzle with extra virgin olive oil, minced garlic, salt, and pepper. Roast at 400 degrees (F) and voila! Be sure to save these to roast and then add onto the salad right before serving, because they are so delicious crunchy. If you toss them in the salad and let it sit, they will get soft.
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For the farro, I have started cooking it the way renown chefs do at SoHo’s Charlie Bird Restaurant. Cooking the farro with 1 cup of apple cider and bay leaves, makes it perfectly scented and flavored to toss with the rest of my aromatic autumnal ingredients: apples, pepitas, and raisins.
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