Farro is such an incredibly veratile ingredient, serve it warm, serve it cold, it’s good either way! The basil, honey garlic dressing brings everything together and the cranberries and walnuts add such a great balance to this salad. Enjoy friends.
3 Cups Farro, cooked
4 Cups Brussels Sprouts, shaved
1/8 teaspoon salt and pepper
2 Tablespoons olive oil
1/4 Cup dried cranberries
1/2 Cup Walnut, roughly chopped
Ingredients for the dressing:
3 Tablespoons oil (I used canola, sub olive or grape)
1 Garlic clove, minced
1/2 teaspoon honey
1 Tablespoon Apple Cider Vinegar
1/4 teaspoon salt
- Make the marinade: combine all ingredients in a mason jar and shake vigorously. Set aside.
- Make the Farro according to package directions. Drain and set aside.
- In a saucepan, saute the shaved brussels sprouts on medium heat with 2 Tablespoons olive oil and 1/8 teaspoon salt and 1/8 teaspoon pepper-around 5 minutes or until slightly browned and softened.
4. Add the cooked farro, cranberries and walnuts. Stir to combine. Add dressing and stir again. Serve immediately.