Farro and Brussels Sprouts Salad

Rachel Johnson
Updated
Get the recipe for Farro and Brussels Sprouts Salad.

Ingredients

  • 1 shallot, peeled and finely minced

  • ¼ cup lemon juice

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon honey

  • Zest of 1 lemon

  • 1 pound brussels sprouts, leaves separated

  • ½ cup quick-cooking farro, prepared according to package directions and cooled to room temperature

  • ? cup pomegranate seeds

  • 3 ounces ricotta salata, thinly shaved

Nutrition

Calories 270

Fat 15g

Sat Fat 4g

Cholesterol 25mg

Sodium 860mg

Protein 11g

Carbohydrate 33g

Sugar 7g

Fiber 6g

Iron 2mg

Calcium 118mg

Directions

  1. In a small bowl, whisk together the shallot, lemon juice, olive oil, salt, honey and lemon zest. Let vinaigrette sit for 7-10 minutes, until shallots are slightly softened.

  2. In a large bowl, combine the Brussels sprouts leaves and farro and toss with the vinaigrette. Garnish with pomegranate seeds and ricotta salata.

Yields: Serves 4