Cider Braised Farro and Brussel Sprout Salad

SIZE

For 4

PREPARATION

40 min

DIFFICULTY

• 
  Level 1

Your go-to sweater-weather grain bowl. If farro isn’t your thing, try brown rice, quinoa, or toasted pearl couscous instead.  Plumping the raisins in apple cider brings makes them juicy and sweet. 

 

 

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

1/2 C	not just salad dressing, plus more to serve

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.