INGREDIENTS
- 1 cup farro dry (sub: quinoa or brown rice)
- 2 – 3 cups broth sub: water
- 1 1/2 – 2 # Brussels sprouts raw – 1 bag is usually 16 oz = 1# (sub: steamer bag of Brussels sprouts – skip the roasting step)
- avocado oil
- 1/2 cup pecans sub: pistachios or walnuts
- 1/2 – 1 cup pomegranate seeds from 1 fruit (sub: dried cranberries or dried tart cherries)
- 1 1/2 cups edamame steamed (sub: black beans or chickpeas)
- 4 oz goat cheese sub: feta cheese
DRESSING
- 1/4 cup apple cider vinegar
- 1/4 cup avocado or olive oil
- 2 small shallots diced (sub: 1/2 red onion + 1/2 clove garlic)
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- dash of salt/pepper
INSTRUCTIONS
- You will want to cook the farro and roast the Brussels sprouts at the same time, to minimize prep time. Preheat oven to 425 degrees. Place halved Brussels sprouts on a baking tray, drizzle with 2 Tbsp avocado oil, sprinkle with a little salt and pepper. Bake for 20 minutes, flip and bake another 20 minutes or until browned and soft.
- As Brussels are roasting, put farro in a medium sauce pan and cover with broth. Bring to a boil. Reduce to a simmer and cook for 25 – 30 minutes or until cooked through. Drain off any remaining broth.
- As this is all cooking, get the pomegranate seeds out. There’s no easy way around this – it’s always a pain, unless you buy them already out of the fruit.
- Prepare the dressing in a mason jar or container with a lid. Add all ingredients and shake.
- Now you’re ready to put this salad together. Combine the farro, brussels, pecans, pomegranate, edamame, cheese and dressing together. Combine.
- Portion into containers for the week. This salad will keep for 3 – 5 days in the refrigerator.
Other Thoughts:
- SHORTCUT VERSION: use steamer bags of brussels sprouts. buy frozen, pre-cooked whole grain mix. buy pomegranates that are already out of the fruit.
- This recipe is inspired by the Run Fast, Eat Slow cookbook DIY grain salad. Giving genius credit, where credit is due! I’d love to see more people using it for meal prep all week – and rounding it out to be balanced in carbs, protein, and healthy fats to make it all you need for lunch.
- Farro is essentially a kernel of wheat – if you need gluten-free, sub in quinoa.
- This is super forgiving and easily adaptable. See the recipe for substitution ideas.
How-to-Use:
Athletes: All the nutrients you need to refuel mid-day. Adjust the serving to your hunger and activity level.
Healthy Eating: Everything you need in one salad. Protein. Carbs. Healthy Fats. Wow!!! Feel free to add even more veggies if you want!
Kids: My kiddos like the elements but don’t necessarily appreciate it all mixed together. Separate it out or allow them to help prepare the different ingredients.