If you’re looking for a healthy, festive, fall recipe, this is it! I love how its spicy and bursting with flavor. Farro is a nutritious choice because its packed with fiber, protein, vitamins and antioxidants. It has a satisfying texture and can be served as a solo vegetarian dish or a complement to chicken, turkey, or fish.
Hot Honey Fall Farro Salad
Salad Ingredients
- 5 oz Shaved Brussel Sprouts
- 1 green apple (chopped)
- 1 cup butternut squash (cubed)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp olive oil
- 1 cup cooked farro
- 1/4 cup dried cranberries
- 1/2 cup crushed walnuts
Hot Honey Vinaigrette Ingredients
- 4 TB hot honey
- 1/4 cup olive oil
- 1 TB apple cider vinegar
- 1 TB minced garlic
- Pinch of salt
- Pinch of black pepper
- Pinch of nutmeg
Directions
- Preheat oven to 400 degrees. Prepare baking sheet with nonstick spray
- Mix brussel sprouts, apple, butternut squash, salt cinnamon, and olive oil and spread evenly onto baking sheet
- Bake for 15 minutes
- Prep the vinaigrette: mix all ingredients into a small bowl and chill until needed
- Plate the farro and add salad on top. Top with walnuts and dried cranberries.
- Drizzle hot honey vinaigrette on top and serve warm.
This recipe is modified and inspired from a similar recipe on dashofmandi.com