Looking for a nutritious and simple summer meal? This vibrant salad combines the goodness of farro and Brussels sprouts with the fresh crunch of apple and walnuts, all brought to life with a citrusy honey vinaigrette. This salad is packed with texture and flavor, perfect for a light lunch or a vibrant side dish.

Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes (for farro and Brussels sprouts)

Farro Salad with Pan-Roasted Brussels Sprouts

Ingredients:

For the Salad:

• 1 cup (180g) semi-pearled farro
• 2 cups (475ml) vegetable broth or water
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for roasting Brussels sprouts)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 large apple (such as Honeycrisp or Fuji), cored and diced
• 1/2 cup (60g) walnuts or pecans, roughly chopped
• 5 oz (140g) baby arugula

For the Orange-Honey Vinaigrette:

• 3 tbsp apple cider vinegar or white wine vinegar
• 1 tbsp honey
• 1/4 cup (60ml) orange-infused olive oil, OR 1/4 cup regular extra virgin olive oil with 1/2 tsp orange zest
• 1/4 tsp salt
• Pinch of black pepper

Instructions:

1. Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine the farro and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and fluff with a fork. Set aside to cool.
2. Pan-Roast the Brussels Sprouts: While the farro cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halved Brussels sprouts in a single layer, cut-side down. Cook for 5-7 minutes without moving them, until they are nicely browned and slightly charred. Flip them and continue to cook for another 5-7 minutes, or until tender-crisp. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to cool slightly.
3. Prepare the Dressing: In a small bowl, whisk together the vinegar, honey, orange-infused olive oil (or regular olive oil with orange zest), 1/4 teaspoon salt, and a pinch of black pepper until well combined.
4. Assemble the Salad: In a large bowl, combine the cooled farro, pan-roasted Brussels sprouts, diced apple, and chopped walnuts or pecans.
5. Dress and Serve: Pour the orange-honey vinaigrette over the farro mixture. Toss gently to coat everything evenly. Just before serving, add the baby arugula and toss again. Taste and adjust seasoning if needed.

Enjoy your refreshing summer farro salad!