Crispy Brussels Sprouts and Farro Salad
A deliciously hearty salad featuring caramelized Brussels sprouts, nutty farro, and crisp bacon, all coated in a tangy honey mustard dressing. This fiber-rich, protein-packed salad is perfect for easy weeknight dinners or meal prep, offering a nutritious and satisfying dish in under 45 minutes.
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.
