I’ve been craving some fresh flavors like citrus, which is in season during the winter months, so this Citrus Winter Farro Salad has been hitting the spot perfectly. It’s chock full of whole grains, crispy Brussels sprouts, and vitamin C-rich citrus.
This recipe is inspired by a dish at Barsa, a local tapas restaurant in Charleston that sadly is now closed. The dish had fried, crispy brussels sprouts with grapefruit, and it was so good. I knew immediately that I needed to recreate it at home and for the blog as this Citrus Winter Farro Salad.
It also keeps well in the refrigerator, tastes great served warm or cold, and is an easy dish for weekend meal prep.
This salad is not only delicious but also a great source of nutrients, making it a perfect addition to any winter meal. The combination of citrus and Brussels sprouts in this salad creates a unique flavor profile that’s both bright and earthy. My Apple Cider Brined Pork Chops with Brussels Sprouts is similar in that way.
This salad is also easy to customize by adding different citrus or grains making it a versatile dish that can suit any taste or occasion.
During the holiday season, I take full advantage of the rich foods, but afterwards, I find myself craving for crunchy and fresh and this salad definitely ticks the crunchy and fresh boxes for me.
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📖 Recipe
Citrus Winter Farro Salad
Ingredients
- 1 ½ cups farro
- 1 lb. brussels sprouts trimmed and cut in half
- ¼ cup olive oil plus 2 tbsp.
- 3 tbsp. lemon juice juice of about ½ of lemon
- 1 tbsp. Dijon mustard
- 1 large orange or grapefruit peeled and segmented
- Salt and pepper to taste
Instructions
- Cook farro to package directions, then place in a bowl to set aside to cool.
- Meanwhile, preheat oven to 475 degrees. Line a baking sheet with aluminum foil. Toss sprouts with 2 tbsp. olive oil, salt, and pepper. Spread on sheet and bake for about 10 minutes. Remove from oven and toss again (or shake the pan to move around), place back in oven and cook an additional 5 minutes. Set aside.
- While sprouts cook, make the vinaigrette. Mix lemon juice and dijon mustard together. Season with salt and pepper. Add ¼ cup of olive oil while continually whisking until dressing is well blended.
- Toss farro, brussels sprouts, vinaigrette, and citrus segments together in a bowl. Drizzle with vinaigrette.
Nutrition
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