Honestly we eat this salad on it’s own! It’s delicious and filling on it’s own but also a great addition to a variety of main dishes.
1 cup uncooked farro
1 lb brussels sprouts, trimmed +halved
1/2 cup Farm Fresh Nuts Raw Georgia Pecans
1/2 cup Farm Fresh Nuts Raw Pumpkin Seeds
1 cup pomegranate seeds
1 tbsp olive oil
2 tbsp balsamic vinegar, divided
1 tbsp maple syrup
1 tsp dijon mustard
1 tsp sea salt
black pepper, to taste
1 tsp dried thyme
Preheat oven to 425 degrees F.
Place brussels sprouts on a lined baking sheet and coat with olive oil and 1 tbsp of balsamic vinegar. Sprinkle with salt.
Bake for 30 minutes or until slightly charred.
Meanwhile, cook the farro according to package instructions (generally 1:2 ratio).
On the stovetop over medium-high heat, place pecans and pumpkin seeds in a skillet and cook until slightly browned. Watch carefully as they burn easily.
In a large bowl combine farro, pecans, pumpkin seeds, pomegranate seeds and brussels sprouts (once they’re done cooking).
In a small bowl combine balsamic vinegar, maple syrup and dijon mustard and stir to combine.
Top dressing onto salad and stir in salt, pepper and dried thyme.
Serve warm or cold, depending on preference.