Winter Brussels Bowl with Toasted Farro
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Winter Brussels Bowl with Toasted Farro
Description
This recipe starts by cooking farro until al dente, then cooling it. Meanwhile, Brussels sprouts, chopped red onion, and pine nuts are roasted in the oven with olive oil, salt, and pepper to develop caramelization and toasty notes. The farro is further toasted in a skillet to deepen its nutty flavor and create a slight crunch.
The toasted farro is combined in a bowl with the roasted vegetables, sweet and juicy chopped orange segments, and crumbled feta cheese for creamy tang. The citrus vinaigrette, made with fresh orange and lemon juice, red wine vinegar, honey, Dijon mustard, dill, garlic, and olive oil, is whisked together and drizzled over the salad, bringing brightness and balance to the bowl.
This bowl offers contrasting textures from crunchy toasted grains, tender roasted Brussels, and juicy citrus with savory feta. It’s suitable as a flavorful vegetarian main or a side.
Ingredients
- 1 cup farro soaked overnight, dry
- 1 pound Brussels sprouts stems removed and quartered
- 1 red onion chopped
- ⅓ cup pine nuts
- 1 tablespoon olive oil
- salt kosher salt
- black pepper kosher salt
- 1 orange segmented and chopped
- ¼ cup feta cheese crumbled
citrus vinaigrette
- 1 tablespoon orange juice freshly squeezed
- 1 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon dill dried
- 2 garlic finely minced or pressed, cloves
- salt kosher salt
- black pepper kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Bring a pot of salted water to a boil. Add the farro and cook until it’s al dente, about 20 minutes. Drain and let it cool in a bowl.
- While the farro cooks, roast the vegetables. Place the brussels, onion and pine nuts on a baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Toss well. Roast the vegetables for 20 to 25 minutes, tossing once during cook time. If at any time it seems the pine nuts are burning, toss again. I find pushing them to the center helps.
- Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once it’s hot, add the farro and press it into a single layer. Toast it on that side for 3 to 5 minutes, then stir and flip and repeat until more of it is toasted and golden.
- Place the toasted farro in a large bowl. Toss with the roasted vegetables. Stir in the orange and crumbled feta. Drizzle with the dressing and enjoy!
citrus vinaigrette
- Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week. You can make it ahead of time for easy prep!
User Reviews
Overall Rating
5
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