Shaved Brussels Sprout Salad

Toss shaved brussels sprouts and farro in a simple vinaigrette for a delicious fall salad

Course Side

Cuisine American

Keyword brussels sprout salad, burssel sprout salad, farro salad, shaved brussel sprout salad

Prep Time 10

Cook Time 25

Servings servings

Calories 374kcal

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.

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