Green Grain Salad with Herb Vinaigrette

Spring has sprung! Even though some of us saw a few inches of snow in April, the greenery has shown through and has become lush. So why not fill your bowl the same way in celebration! This green salad with hearty farro grains is just what we need to kick off a warmer, sunnier season.

Instructions

  1. Preheat the oven to 400°F and boil a medium pot of water.
  2. Prepare the Brussels sprouts by cutting off the ends and peeling off any withered outer layers. Then slice the sprouts lengthwise, about ¼ inch thick.
  3. Place sprouts on a baking sheet lined with parchment paper, drizzle with olive oil and season with salt and pepper and toss to coat. Place in single flat layer and roast for 30 minutes or until tender.
  4. While the Brussels sprouts roast, boil the farro for 30 minutes or until tender (if you use the soak method, soak the farro before bringing the water to a boil).
  5. Make the vinaigrette while the sprouts and farro cook by combining all dressing ingredients in a food processor. If a food processor is not available, mince the herbs and whisk the ingredients. Set aside.
  6. When the sprouts and farro are done cooking, drain the farro and set both aside. Next, slice the avocado and dice the pear.
  7. Assemble the salad with mixed greens on the bottom and layer on the rest of the ingredients. Serve with the dressing and enjoy!

Recipe Credit

Allison Breitenbach is a market researcher by day, and a home cook by night based in Southwest Ohio. She finds joy in creating aesthetically pleasing and delicious dishes from scratch or through existing recipes from around the food community. Her love of food and cooking led her to create the Instagram page @off.the.cuff.kitchen to house her dishes and interact with a community that share in her passion. Check out her page for more!