Shaved Brussels Sprout and Farro Salad Recipe

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3 votes | 9505 views

This recipe is adapted from one by Susan Spungen. I thought it was phenomenal. If you can't find Farro, you coud substitute brown rice or pearl barley, but get Farro if you can. It's wonderful. You might consider serving this as a side for Thanksgiving. It would make a great addition.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.46 view details


  1. Use a paring knife to trim the sprouts from the stalk. Separate and reserve the big leafy tops, and any leaves that fall while you’re trimming the sprouts. Wash the sprouts and the leaves separately. Set the leaves aside for now.
  2. You can shave the brussels sprouts in a food processor, with a mandoline, or with a knife as I did.
  3. Once your sprouts are shaved, lightly toss them with olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Roast at 425ºF until brown and crisp, about 10 minutes. Make sure to stir them at least once while they’re roasting.
  4. In a saucepan, cover 3/4 cup farro with plenty of water, and add a generous pinch of salt. Bring to a boil and cook for 20 minutes. Drain the farro and discard the cooking water. In a saute pan, melt 1 teaspoon butter with 1 teaspoon olive oil over medium-high heat, then toast the farro until it’s golden.
  5. While the sprouts and farro are cooking, make the dressing. In a jar or tupperware, combine the shallot, vinegar, olive oil, and salt and freshly ground pepper to taste. Shake or whisk thoroughly.
  6. Toss the roasted sprouts with the toasted farro and the dressing, and serve on a platter with shaved parmesan scattered over.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 6 servings
Calories 163  
Calories from Fat 147 90%
Total Fat 16.66g 21%
Saturated Fat 3.4g 14%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 148mg 6%
Potassium 31mg 1%
Total Carbs 0.93g 0%
Dietary Fiber 0.3g 1%
Sugars 0.21g 0%
Protein 2.52g 4%
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  • Nancy Miyasaki
    This was a surprising hit with both us and our kids. It's a great combination of flavors and textures. If you haven't had Farro before - this is a great way to learn to love this ancient Italian grain!
    I've cooked/tasted this recipe!
    • Martha A. Cheves
      John, I made just a couple changes and it turned out simply delicious! Here is my link to the changed recipe.
      I've cooked/tasted this recipe!


      • Rocquie
        November 4, 2015
        This sounds amazing! Thank you.
        • Liz Chance
          November 3, 2015
          We were just talking about making a salad like this the other day! It looks fabulous. Can't wait to try it...
          1 reply
          • John Spottiswood
            November 3, 2015
            Hope you enjoy it Liz. Please add a review if you give it a try!

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