Warm Farro Salad with Brussels Sprouts & Cranberries: Nutritious and Flavorful

This Warm Farro Salad with Brussels Sprouts & Cranberries is a hearty, wholesome, and flavorful dish perfect for lunch, dinner, or meal prep. Nutty farro combines beautifully with roasted Brussels sprouts, sweet dried cranberries, and a tangy dressing, creating a satisfying salad that’s both comforting and nutritious. Ideal for plant-forward diets, this salad is packed with fiber, vitamins, and protein, making it a meal that fuels your day while delighting your taste buds.

Cooking this salad as a warm dish enhances the flavors, allowing the farro to soak up the dressing and the roasted Brussels sprouts to develop a caramelized, nutty taste. It’s easy to prepare, versatile, and visually appealing, making it a great option for family dinners or gatherings.

Background and Origins of the Dish

Farro is an ancient grain that has been cultivated for thousands of years in the Mediterranean region. Known for its nutty flavor, chewy texture, and nutritional benefits, farro has become a favorite in modern grain salads. Brussels sprouts, originally from Belgium, are packed with vitamins and provide a slightly bitter contrast to the sweetness of cranberries. Combining these ingredients in a warm salad format blends ancient grains with seasonal vegetables, creating a dish that’s both traditional and contemporary.

Warm grain salads like this one are perfect for autumn and winter, as they provide comfort without heaviness. Roasting the Brussels sprouts enhances their flavor, while the cranberries add a festive touch and a natural sweetness that balances the dish.

Why You’ll Love This Recipe

Nutritious and filling: High in fiber, vitamins, and plant-based protein.
Easy to prepare: One-pot farro and roasted vegetables come together quickly.
Seasonal flavors: Perfect combination of nutty, sweet, and savory notes.
Meal-prep friendly: Keeps well in the refrigerator for 3–4 days.
Versatile: Can be served warm or at room temperature, perfect for year-round meals.

Ingredients & Equipment

For the Salad

1 cup (200 g) farro
3 cups (720 ml) vegetable broth or water
300 g (10 oz) Brussels sprouts, halved
½ cup (60 g) dried cranberries
¼ cup (30 g) toasted pecans or walnuts
2 tbsp olive oil
Salt and black pepper, to taste

For the Dressing

1 tbsp apple cider vinegar or balsamic vinegar
1 tsp Dijon mustard
3 tbsp olive oil
1 tsp maple syrup or honey
Salt and pepper, to taste

Equipment

Medium saucepan for cooking farro
Baking sheet for roasting Brussels sprouts
Mixing bowl for dressing
Large mixing bowl for combining ingredients
Wooden spoon or spatula

Pro Tips:

Rinse farro before cooking to remove excess starch.
Cut Brussels sprouts evenly for uniform roasting.
Toast nuts lightly to enhance their flavor.

Step-by-Step Instructions

1. Cook the Farro

Rinse 1 cup of farro under cold water. Combine farro and 3 cups of vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender but still slightly chewy. Drain any excess liquid and set aside.

2. Roast the Brussels Sprouts

Preheat the oven to 200°C (400°F). Toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.

3. Prepare the Dressing

In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon vinegar, Dijon mustard, maple syrup, salt, and pepper. Adjust seasoning to taste.

4. Assemble the Salad

In a large mixing bowl, combine cooked farro, roasted Brussels sprouts, dried cranberries, and toasted nuts. Drizzle with the dressing and toss gently until evenly coated. Taste and adjust seasoning as needed.

5. Serve

Serve warm as a main dish or side. Garnish with extra toasted nuts or fresh herbs such as parsley or thyme for added flavor and presentation.

Expert Tips & Troubleshooting

Farro too chewy? Cook a few minutes longer and check frequently to avoid overcooking.
Brussels sprouts bitter? Roast until golden brown to enhance sweetness and reduce bitterness.
Salad too dry? Add a splash of broth or extra olive oil when tossing.
Dressing too tangy? Add a little more maple syrup to balance flavors.

Variations & Customizations

Add protein: Toss in chickpeas, grilled chicken, or tofu for a heartier meal.
Change the grain: Substitute farro with quinoa, barley, or brown rice.
Extra vegetables: Include roasted sweet potatoes, red bell peppers, or beets for variety.
Cheesy option: Sprinkle with crumbled feta or goat cheese before serving.

Serving & Presentation Ideas

Serve warm as a side dish for roasted meats or plant-based mains.
Present in a bowl for a cozy, family-style meal.
Garnish with fresh herbs and nuts for a festive look.
Pair with a light soup or salad for a complete, balanced meal.

Storage & Make-Ahead Tips

Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Cool completely, then freeze for up to 2 months. Reheat gently before serving.
Reheating: Warm in a skillet or microwave. Add a splash of olive oil or broth to retain moisture.

FAQ

Q: Can I use frozen Brussels sprouts?
Yes, but roast a few minutes longer to achieve caramelization.

Q: Can this salad be served cold?
Absolutely! It’s also delicious at room temperature, making it perfect for lunchboxes or potlucks.

Q: Can I use other dried fruits?
Yes, raisins, cherries, or chopped apricots work well as substitutes for cranberries.

Conclusion

This Warm Farro Salad with Brussels Sprouts & Cranberries is a delicious, nutrient-packed dish that’s perfect for any occasion. With its balance of nutty grains, roasted vegetables, sweet cranberries, and a tangy dressing, it’s both comforting and satisfying. Easy to prepare, versatile, and visually appealing, this salad is a great addition to your weeknight meals, holiday spreads, or meal-prep plans. Serve warm, enjoy the flavors, and savor the goodness in every bite.