There’s something truly delightful about the warm, earthy aroma of roasted sweet potatoes mingling with crisp Brussels sprouts. One chilly evening, as the leaves danced outside, I felt an urge to whip up a dish that was not only wholesome but also bursting with flavor. That’s when I discovered this gem of a recipe for Warm Farro Salad with Sweet Potatoes and Brussels Sprouts!
This salad isn’t just a feast for the eyes; it’s packed with nutrients and offers a combination of textures that will make your taste buds sing. The nutty farro harmonizes perfectly with the sweetness of the potatoes and the slight bitterness of the Brussels sprouts, creating a balanced dish that’s perfect for any occasion.
Whether you’re looking to impress guests or simply want a comforting meal after a long day, this recipe has got you covered. So, let’s bring a bit of warmth to your kitchen with this vibrant, easy-to-make salad that’s sure to chase away the fast-food blues!
Why is Warm Farro Salad with Sweet Potatoes special?
Nutritious powerhouse: Packed with vitamins, minerals, and fiber, this salad is both fulfilling and healthy.
Flavor explosion: The sweet potatoes contrast beautifully with the slightly bitter Brussels sprouts, offering a delightful balance of flavors.
Easy preparation: Whether you’re a novice or a seasoned chef, you’ll find this dish simple to prepare with just a few steps.
Versatile dish: Perfect as a main course or a side, it caters to various diets and pairs well with any protein.
Crowd-pleaser: Impress your guests with this colorful salad that looks fantastic on any table. For more deliciousness, you can check out my mixed greens salad that’s another great option!
Warm Farro Salad with Sweet Potatoes Ingredients
• Dive into this delicious Warm Farro Salad with Sweet Potatoes and Brussels Sprouts!
For the Salad
- Sweet potato – peeled and cubed for a naturally sweet flavor that complements the dish.
- Brussels sprouts – cut in quarters, bringing a lovely crunch and slightly bitter contrast.
- Red onion – cut into large slivers, offering sweetness and depth to the overall flavor profile.
For the Dressing
- Olive oil – use 3 tablespoons total; it enhances the roasting process and adds richness.
- Garlic – crushed to infuse the dish with aromatic goodness.
- Dijon mustard – 2 teaspoons for a tangy kick that ties all the flavors together.
For the Farro
- Pearled farro – 1 cup; this nutty grain serves as the hearty base of the salad.
- Chicken or vegetable broth – 2 cups, providing moisture and additional flavor to the farro.
- Salt – 1 teaspoon to enhance all the natural flavors in the dish.
- Dried thyme – 1/2 teaspoon for a hint of earthiness and aroma.
- Cracked black pepper – 1/2 teaspoon to add a warm spice note.
For Garnish
- Fresh thyme or parsley – 1 teaspoon optional, bringing a pop of color and freshness to your bowl.
How to Make Warm Farro Salad with Sweet Potatoes and Brussels Sprouts
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Preheat the oven to 400ºF. This will ensure that all the ingredients roast beautifully, developing that rich, caramelized flavor.
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Prepare the vegetables by spreading the diced sweet potatoes, cut Brussels sprouts, and red onion on a sheet pan. Drizzle with 2 tablespoons of olive oil, then toss to coat evenly. Roast in the oven for 15 minutes, then give them a gentle toss and finish cooking for an additional 10-15 minutes until they are golden and tender.
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Sauté the garlic in a medium saucepan. Heat the remaining olive oil over medium heat, then add the crushed garlic. Cook for about 1 minute until fragrant; this step will infuse the oil with wonderful aroma.
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Add the farro to the pot, stirring it for 2 minutes to toast it slightly. Then, pour in the broth, salt, dried thyme, cracked black pepper, and Dijon mustard. Stir well and bring it to a boil.
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Simmer the farro by reducing the heat, then cook for 20-25 minutes until the liquid has been absorbed and the farro is tender. You want the texture to be chewy but cooked through!
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Combine and serve by adding the roasted vegetables to the pot of farro. Stir everything together, then scoop into a large bowl. Top with fresh herbs if desired, adding a burst of color and flavor.
Optional: Drizzle with a bit more olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Warm Farro Salad Variations
There’s so much joy in adapting a recipe to suit your taste buds, so let’s get creative together!
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Vegan: Replace the chicken broth with vegetable broth to keep all the flavors while making it plant-based. It’s equally delightful and nourishing.
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Gluten-Free: Swap farro with quinoa or brown rice for a gluten-free option that still delivers on texture and flavor. Both grains will absorb those tasty juices beautifully!
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Add Protein: Toss in some black beans or chickpeas to enhance the salad’s heartiness. This not only amps up the nutrient content but also adds a lovely creaminess.
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Spicy Kick: For a heat boost, sprinkle in some red pepper flakes or diced jalapeños. It’s a perfect way to awaken the dish’s flavors and make it even more exciting.
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Herb Infusion: Experiment with different herbs like cilantro or dill for a refreshing twist. Each herb brings its unique flavor and can transform the whole salad.
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Roast-A-Lot: Try adding other veggies like carrots or bell peppers to the roasting mix for a vibrant, colorful salad. The more, the merrier!
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Nutty Enhancement: Sprinkle some toasted walnuts or pecans on top for crunch. This contrast in texture will elevate your salad experience with every bite.
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Citrus Zest: Add a splash of lemon or lime juice before serving for a fresh zing. It brightens the entire dish, making it an irresistible side or main course.
What to Serve with Warm Farro Salad with Sweet Potatoes and Brussels Sprouts?
Looking to create a well-rounded meal that complements the earthy flavors of your delightful salad?
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Grilled Chicken Thighs: Juicy and tender, the rich flavor of grilled chicken pairs perfectly with the nutty farro.
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Honey-Balsamic Glazed Salmon: The sweetness of the glaze beautifully contrasts the salad’s flavors, adding an elegant touch to your table.
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Roasted Garlic Bread: Crispy outside and soft inside, it’s perfect for soaking up any wonderful dressing left on your plate.
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Sautéed Spinach: Fresh and lightly seasoned, this vibrant green side provides a nutritious boost and bright color.
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Cranberry- Walnut Couscous: The tartness of cranberries mixed with crunchy walnuts complements the warmth of the salad, elevating your meal’s palate.
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Lemon-Dill Quinoa: This light side dish offers a zesty freshness, balancing the comforting notes of your farro salad.
Why not finish with a Chocolate Avocado Mousse? This creamy dessert is rich yet healthy, creating a memorable takeaway for your guests while contrasting with the savory main dish.
Expert Tips for Warm Farro Salad
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Roasting Time: Make sure to roast the sweet potatoes and Brussels sprouts until they are golden brown; this enhances their natural sweetness and flavor.
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Farro Cooking: Keep an eye on your farro. If it starts to look too dry before it’s tender, add a splash more broth or water to ensure it’s cooked through.
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Vegetable Swap: Feel free to mix in other seasonal veggies like kale or butternut squash. This can elevate your Warm Farro Salad with Sweet Potatoes and Brussels Sprouts to new heights!
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Make Ahead: Prepare the salad components separately and combine them just before serving. This way, the flavors stay vibrant, and the texture remains fresh.
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Garnish Ideas: Consider adding toasted nuts or seeds for a crunchy texture contrast; they’ll provide a delightful bite to your warm salad.
How to Store and Freeze Warm Farro Salad with Sweet Potatoes and Brussels Sprouts
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps retain freshness and prevents moisture loss.
Freezer: You can freeze the salad for up to 2 months. Ensure it’s well-packed in a freezer-safe container, leaving some space for expansion.
Thawing: When ready to enjoy, thaw it overnight in the fridge. Gently reheat in a pan over low heat, adding a splash of broth to maintain moisture.
Serving: Reheat thoroughly before serving, and feel free to toss in some fresh herbs to revive the flavors of your Warm Farro Salad with Sweet Potatoes and Brussels Sprouts!
Make Ahead Options
These Warm Farro Salad with Sweet Potatoes and Brussels Sprouts are perfect for busy weeknights! You can roast the sweet potatoes, Brussels sprouts, and red onion up to 24 hours in advance; simply allow them to cool, then store in an airtight container in the refrigerator. The farro can also be cooked ahead—keep it in the fridge for up to 3 days. To serve, just reheat the roasted vegetables and farro together in a skillet over medium heat until warmed through, stirring in a splash of olive oil to revive their flavors. This make-ahead method ensures you have a delicious meal ready in no time, making weeknight dinners both easy and satisfying!
Warm Farro Salad with Sweet Potatoes and Brussels Sprouts Recipe FAQs
What should I look for when selecting sweet potatoes?
Absolutely! When choosing sweet potatoes, look for firm ones without any dark spots or blemishes. They should have smooth skin and feel heavy for their size. If you spot any sprouting, they’re still good but should be used soon!
How should I store leftover Warm Farro Salad?
To keep your salad fresh, store any leftovers in an airtight container in the fridge. It’s best consumed within 3 days for optimal flavor and texture. Just give it a good stir before serving!
Can I freeze the Warm Farro Salad with Sweet Potatoes and Brussels Sprouts?
Yes, you can freeze this delicious salad! Pack it into a freezer-safe container, ensuring you leave some space for expansion, and it will keep well for up to 2 months.
How do I properly thaw and reheat frozen salad?
When you’re ready to enjoy your frozen salad, transfer it to the fridge and let it thaw overnight. Then, gently reheat it in a pan over low heat, adding a splash of broth to keep it moist and flavorful. Stir in some fresh herbs to brighten it up!
Are there any dietary considerations I should keep in mind?
Good question! This salad is naturally vegan if you use vegetable broth, and gluten-free versions of farro are available for those with specific dietary needs. Always double-check food labels to prevent any allergies, especially if you’re serving it to guests!
Warm Farro Salad with Sweet Potatoes and Brussels Sprouts Delight
Ingredients
Equipment
Method
- Preheat the oven to 400ºF.
- Prepare the vegetables by spreading the diced sweet potatoes, cut Brussels sprouts, and red onion on a sheet pan. Drizzle with 2 tablespoons of olive oil, then toss to coat evenly.
- Roast in the oven for 15 minutes, then give them a gentle toss and finish cooking for an additional 10-15 minutes until they are golden and tender.
- Sauté the garlic in a medium saucepan. Heat the remaining olive oil over medium heat, then add the crushed garlic. Cook for about 1 minute until fragrant.
- Add the farro to the pot, stirring it for 2 minutes to toast it slightly.
- Pour in the broth, salt, dried thyme, cracked black pepper, and Dijon mustard. Stir well and bring it to a boil.
- Reduce the heat, then cook for 20-25 minutes until the liquid has been absorbed and the farro is tender.
- Combine by adding the roasted vegetables to the pot of farro and stir everything together.
- Scoop into a large bowl and top with fresh herbs if desired.