Roasted Brussels Sprouts Farro Salad Recipes
ROASTED BRUSSELS SPROUTS & FARRO SALAD
Enjoy something different with our easy-to-make Roasted Brussels Sprouts & Farro Salad recipe. Flavored with bacon and Dijon mustard, this tasty warm salad is sure to command a repeat performance.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Cook farro as directed on package, omitting salt.
- Meanwhile, toss Brussels sprouts with oil; spread onto rimmed baking sheet. Roast 15 min. or until Brussels sprouts are crisp-tender and golden brown.
- Spoon Brussels sprouts into large bowl. Add farro and remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY
Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.
Provided by Tiffany Lo
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams
ROASTED AND RAW BRUSSELS SPROUTS SALAD
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Provided by Susan Spungen
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
ROASTED VEGETABLE-FARRO SALAD RECIPE
Try something different with our Roasted Vegetable-Farro Salad Recipe. This farro salad recipe features bacon and Dijon alongside your favorite veggies.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 475°F.
- Cook farro as directed on package, omitting salt.
- Meanwhile toss vegetables with oil; spread onto rimmed baking sheet. Bake 15 min. or until vegetables are crisp-tender and golden brown.
- Spoon vegetables into large bowl. Add farro and remaining ingredients; mix lightly.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
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