Cider Braised Farro and Brussel Sprout Salad - Not Just
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Cider Braised Farro and Brussel Sprout Salad

Your go-to sweater-weather grain bowl. A little bit of veg, a little bit of carbs, a lot of flavor. Sub quinoa or brown rice if you like.

Not Just
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SIZE

For 4

PREPARATION

40 min

DIFFICULTY

Grain Bowl with dressing

Your go-to sweater-weather grain bowl. Sub quinoa or brown rice if you like.




Ingredients

1 1/2 Cups
uncooked farro
1 1/4 Cups
apple cider, divided
1 lb.
sweet potato, chopped into 1-inch pieces
1 small
head cauliflower, cut into 1-inch florets
1 T
olive oil
kosher salt & pepper
1/2 C
sliced almonds
1/2 C
yellow raisins
2 C
shredded raw Brussels sprouts

Process

1

Preheat the oven to 450 degrees and place the rack in the lower middle position, and line a sheet tray with foil.

2

In a medium saucepan combine the farro, 2 cups water, and 1 cup apple cider and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for about 30 minutes until tender. Drain and set aside. .

3

Meanwhile, place the sweet potato and cauliflower on the prepared tray, drizzle with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for about 20-25 minutes until golden brown and charred in spots.

4

Place the raisins in a microwave safe bowl with the remaining apple cider and microwave on high, covered, for 90 seconds, stirring halfway through.

5

In a large bowl, add the farro and top with the brussel sprouts, sweet potato, cauliflower, almonds, raisins, and not just salad dressing. Season with salt and pepper and toss to coat.

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