Warm Farro Salad with Roasted Brussels Sprouts and Pomegranate

A hearty and flavorful salad that's perfect for a fall meal. The roasted Brussels sprouts add a touch of sweetness and crunch, while the pomegranate seeds provide a pop of tartness. The farro gives the salad a chewy texture, and the dressing is light and tangy.

This recipe was inspired by a trip to the farmers market in the fall. I was looking for something to do with the beautiful Brussels sprouts and pomegranates that were in season, and I came up with this salad. I wanted to create a dish that was both hearty and flavorful, and I think this salad does just that. It's perfect for a fall meal, and it's also a great way to use up leftover Brussels sprouts and pomegranate seeds.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup farro
• 1 cup Brussels sprouts, trimmed and halved
• 1/2 cup pomegranate seeds
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. While Brussels sprouts are roasting, cook farro according to package directions.
5. In a large bowl, combine farro, roasted Brussels sprouts, pomegranate seeds, red onion, and parsley.
6. Drizzle with balsamic vinegar and olive oil.
7. Season with salt and pepper to taste.
8. Serve warm or at room temperature.

Why It Works

• The combination of roasted Brussels sprouts, pomegranate seeds, and farro creates a textural contrast that makes this salad interesting to eat.
• The dressing is light and tangy, and it complements the flavors of the Brussels sprouts, pomegranate seeds, and farro without overpowering them.
• This salad is a good source of fiber, protein, and vitamins, and it's also low in calories.