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Overview of farro salad with brussels sprouts and citrus

Citrus Winter Farro Salad

Melissa
Total Time 30 minutes
Course Salad, Side Dish
Servings 6 servings

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.
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Nutrition

Calories: 306kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 245mgPotassium: 501mgFiber: 12gSugar: 5gVitamin A: 652IUVitamin C: 83mgCalcium: 61mgIron: 2mg
Keyword fall, farro, lemon, orange, salad, winter
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