Prepare this Shaved Brussels Sprout Salad for a flavorful side dish. This hearty brussel sprout and farro salad pairs perfectly with many entree options.
Weeknight-easy
Minimal prep
You’ll Learn: How to make brussel sprouts craveable
Worth It: It’s fresh, hearty, and addictive
Bonus: Flavors deepend in the fridge
A New Play on delicious Brussels Sprouts
I always say people who think they don’t like brussels sprouts just haven’t had them prepared properly. There are so many other ways other than whole, steamed, boring brussels sprouts!
They’ve gotten very popular by being fried or roasted, but I also love a good salad with them. Even raw brussels sprouts will absorb a dressing really nicely.
This shaved brussel sprouts salad with farro is fall in a bowl. It is sure to convert even the greatest brussels sprouts hated.
The veggies, pumpkin seeds, and grains really come together for the perfect salad. You can enjoy it just like this OR customize the ingredients so you love every bit!
Kitchen tools
- Pot for cooking grains
- Strainer
- Sharp knife or food processor, if you aren’t able to buy pre-shredded brussels sprouts
- Blender or immersion blender
- Large serving bowl
- Mixing spoons
How to serve
This farro salad really is fall in a bowl with the brussels sprouts, so this is a great fresh side dish to your favorite fall meal or soup.
It would also be a great light addition to a potluck. It is complex enough to be easily made into a full meal by adding a protein like grilled salmon or chicken.
Some of my favorite things to serve with this brussels sprout salad are:
Ingredients
- Dry farro
- Brussels sprouts
- Shaved Parmesan cheese
- Pumpkin seeds
- Lemon
- White wine vinegar
- Maple syrup
- Dijon mustard
- Fresh cracked pepper
- Olive oil
Ingredient Substitutions
If you can find pre-shredded brussels sprouts, that would make this salad even quicker to prepare. If not, you can use a sharp knife or food processor to shred whole sprouts.
You can sub the pumpkin seeds for any other seeds you like. You can even use nuts like walnuts or toasted pine nuts.
To add a bit of sweetness you could use candied pecans. Toasted squash seeds would be a great addition or substitute if you have them on hand.
The pearled farro can also be substituted for another grain. I suggest a hearty one like pearl couscous or barley or wild rice.
Quinoa would work but may get lost in the dish a bit!
How to make Shaved Brussels Sprouts Salad
Step 1: Cook the Farro
To begin, open and measure out the farro. Then, cook the farro according to the package directions. Drain farro and set it aside to cool.
Step 2: Prepare the brussels sprouts
To make this farro salad recipe even easier, you can buy thinly sliced or pre shredded raw brussels sprouts.
If you couldn’t find pre-shredded brussels sprouts, shred them into thin shavings with a sharp knife or a food processor.
Step 3: Prepare the dressing
Then, prepare the simple vinaigrette. Blend together the lemon juice, vinegar, maple syrup, dijon mustard, and fresh cracked pepper.
While the blender is running on low, stream in the olive oil until fully incorporated. you can also use an immersion blender for this step.
Step 4: Toss and Serve
Finally, toss the cooked and cooled farro with the brussels sprouts, pumpkin seeds, shaved parmesan cheese and dressing. Top with the extra Parmesan cheese, salt and pepper and serve!
Storage
Store in an airtight container in the fridge. The salad may get slightly soggy if it’s already dressed.
If you’re making this ahead of serving, store the dressing separately and toss before serving.
Check out these other delicious fall side dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Shaved Brussels Sprout Salad
Ingredients
- 1 cup dry farro
- 16 oz brussels sprouts
- 1/2 cup shaved parmesan cheese
- 1/3 cup pumpkin seeds
- Juice from 1 lemon
- 2 tbsp white wine vinegar
- 1 tbsp maple syrup
- 2 tsp dijon mustard
- 1/2 tsp fresh cracked black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Cook farro according to package instructions. Set aside and let cool.
- Shred brussels sprouts into thin shavings. You can do this with sharp knife, food processor, or you can buy them preshredded.
- Prepare dressing by blending together lemon juice, vinegar, maple syrup, dijon mustard, and fresh cracked black pepper. Then, with the blender running, slowly blend in the olive oil.
- Toss cooked and cooled farro with the shaved brussels sprouts, parmesan cheese and pumpkin seeds. Toss the whole thing in the vinaigrette and serve.
Recipe Notes
- I like to make this salad a day before serving to allow the flavors to combine in the fridge
- Serve with extra parmesan cheese and fresh cracked black pepper
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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