This Brussels Sprouts and Farro Salad combines hearty farro with caramelized Brussels sprouts and crispy bacon, tossed in a zesty honey mustard dressing.
Packed with fiber, plant-based protein, and healthy fats from olive oil, it’s a nutritious yet satisfying side.
Quick, easy, and perfect for weeknight meals or meal prep, it brings vibrant flavor and wholesome goodness to your table.
Crispy Brussels Sprouts and Farro Salad
Equipment
- 1 Large skillet
- 1 medium saucepan
- 1 Mixing bowl
- whisk
- Knife
- Cutting board
Ingredients
For the Salad:
- 1 cup dried farro
- 2 cups chicken broth
- 6 strips bacon chopped
- 2 tablespoons butter
- 1 lb Brussels sprouts halved
- ½ teaspoon salt
- ½ teaspoon dried thyme
For the Dressing:
- 1 tablespoon white wine vinegar
- 2 tablespoons coarse-grain mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 clove garlic minced
Instructions
- Cook the Farro: Begin by rinsing 1 cup of dried farro under cold running water to remove any dust or debris. Place the farro in a medium saucepan and add 2 cups of chicken broth. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the farro for 20–25 minutes, or until tender but still slightly chewy. Drain any excess liquid if necessary, then fluff the grains gently with a fork and set aside in a large mixing bowl to cool slightly.
- Crisp the Bacon: While the farro is cooking, prepare the bacon. Heat a large skillet over medium heat. Add the 6 chopped bacon strips to the pan and cook, stirring occasionally, until they are golden brown and crisp. This should take about 6–8 minutes, depending on the thickness of the bacon. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate, allowing excess fat to drain. Do not discard the bacon fat; it will be used to cook the Brussels sprouts for added flavor.
- Caramelize the Brussels Sprouts: Using the same skillet with the reserved bacon fat, add 2 tablespoons of butter and allow it to melt over medium heat. Add the 1 pound of halved Brussels sprouts to the skillet, cut side down for maximum caramelization. Sprinkle with ½ teaspoon salt and ½ teaspoon dried thyme. Cook for about 8–10 minutes, stirring occasionally, until the sprouts are tender but retain a slight bite, and they develop a rich, golden-brown caramelized color. The goal is to achieve a balance of soft interior with slightly crisp edges.
- Prepare the Honey Mustard Dressing: While the Brussels sprouts are cooking, make the dressing. In a small bowl, combine 1 tablespoon white wine vinegar, 2 tablespoons coarse-grain mustard, 1 tablespoon honey, 2 tablespoons olive oil, and 1 minced garlic clove. Whisk the ingredients together until smooth and emulsified, ensuring the honey fully dissolves into the mixture. Taste and adjust seasoning if needed, adding a pinch of salt or a small squeeze of lemon juice for extra brightness.
- Combine Ingredients: Once the Brussels sprouts are cooked, transfer them to the bowl with the cooked farro. Pour the freshly prepared honey mustard dressing over the warm sprouts and farro. Add the crispy bacon pieces. Using a large spoon or spatula, gently toss all ingredients together until every piece is evenly coated with the dressing. Take care not to mash the Brussels sprouts; the salad should retain a hearty, textured appearance.
- Serve and Garnish: Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or a drizzle of olive oil as desired. Transfer the salad to a serving platter or individual plates. Optionally, garnish with freshly cracked black pepper, a sprinkle of fresh herbs such as parsley or thyme, or a few extra bacon pieces for visual appeal. Serve warm or at room temperature for maximum flavor.
- Storage Tips: If you have leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and add it just before serving to maintain the fresh texture of the Brussels sprouts and farro. Reheat gently in a skillet over low heat if serving warm, or enjoy chilled as a fiber-rich, protein-packed salad.
Notes
- This salad is versatile—substitute bacon with smoked turkey or pancetta for a different flavor profile.
- For a vegetarian version, omit bacon and use extra olive oil or roasted nuts for crunch.
- Farro can be cooked in advance and stored in the fridge for up to 3 days, making this recipe perfect for meal prep.
- Brussels sprouts taste best when caramelized rather than boiled; this enhances natural sweetness and adds depth of flavor.
- Adjust the dressing according to taste—more honey for sweetness, more mustard for tanginess, or a splash of lemon for brightness.
Chef’s Secrets: Perfect Flavor Tips
Achieving the perfect balance of flavors in this salad relies on caramelization, seasoning, and timing.
Cook Brussels sprouts cut-side down in butter and bacon fat to maximize caramelization, which enhances their natural sweetness and gives a slightly crispy exterior.
Using chicken broth to cook farro adds subtle richness without overpowering the other ingredients.
Whisk the dressing just before tossing to ensure it coats evenly.
For extra depth, consider finishing the salad with a sprinkle of toasted nuts or a small handful of dried cranberries.
Serving Suggestions: How To Enjoy Best
This salad pairs beautifully with roasted chicken, grilled salmon, or a simple seared steak, making it an ideal side dish for both weeknight dinners and entertaining.
Serve warm for a comforting touch, or at room temperature for a light, fresh salad.
For brunch or picnic settings, try serving it in mason jars or small bowls, allowing each serving to maintain its textures.
Adding a poached egg on top can transform it into a hearty, protein-rich main.
Storage Tips: Keeping Salad Fresh
Store leftover salad in an airtight container in the refrigerator for up to three days.
To prevent the Brussels sprouts from becoming soggy, keep the dressing separate and mix just before serving.
If reheating, use a skillet over low heat rather than the microwave to preserve texture.
You can also prepare the farro in advance, allowing you to assemble the salad quickly on busy days.
Crisp toppings, like bacon or nuts, are best added just before serving for maximum crunch.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts?
Yes, but make sure to thaw and pat them dry before cooking.
Frozen sprouts release more water, so caramelization may take longer, and the texture can be slightly softer than fresh.
2. Is farro the only grain that works?
No. You can substitute farro with quinoa, barley, or brown rice. Adjust cooking times and liquid ratios according to the grain you choose.
3. Can I make this salad vegetarian?
Absolutely. Simply omit bacon and use olive oil, toasted nuts, or roasted chickpeas for crunch.
The honey mustard dressing still provides a rich, tangy flavor.
4. How long can I store leftovers?
Store the salad in an airtight container in the refrigerator for up to three days.
Keep the dressing separate to maintain the texture of the Brussels sprouts and farro.
5. Can I prepare this salad ahead of time?
Yes. Cook the farro and Brussels sprouts in advance, but combine them and add the dressing just before serving.
This ensures the salad stays fresh, crisp, and flavorful.
