Roasted Brussels Sprout Farro Salad

Ingredients

• 1 1/2 pounds Brussels sprouts, halved (680 g)
• 5 tablespoons extra-virgin olive oil (70 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1 1/2 cups pearled farro (300 g)
• 6 cups water (1440 g)
• 3 tablespoons apple cider vinegar (45 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 tablespoon pure maple syrup (20 g)
• 2 tablespoons grated shallot (20 g)
• 1 crisp red apple, sliced (180 g)
• 3/4 cup toasted pecans (85 g)
• 1/2 cup chopped parsley (30 g)

Instructions

1. Roast cut faces down. Toss halved sprouts with olive oil, salt, and pepper. Arrange cut sides down on a large metal pan with visible space between pieces. Roast at 425°F for 24 to 28 minutes, until the flat.
2. Cook farro to a chewy center. Simmer farro in salted water for 24 to 30 minutes, or according to its package. Bite a grain near the early mark; it should be tender around the outside with a pleasant chew at the center.
3. Whisk a sharp maple dressing. Combine cider vinegar, mustard, maple syrup, grated shallot, thyme, salt, and pepper. Whisk in the remaining oil until the mixture looks lightly thickened. Taste with a warm farro grain rather than straight from the spoon.
4. Dress while warm. Transfer drained farro to a broad bowl and add two thirds of the dressing. Fold in hot roasted sprouts without crushing their browned faces. Let the mixture stand for 5 minutes, then assess whether.
5. Add crisp ingredients last. Fold in thin apple slices, toasted pecans, and parsley immediately before serving. Move the salad to a wide white platter and turn several browned sprout faces upward. Finish with any reserved dressing only where the grains appear dry.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Roasted Brussels Sprout Farro Salad.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts