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Sweet Success by Sara

Skip the diet. Change your life instead.

November 24, 2015

Farro Salad with Roasted Sweet Potato and Brussels Sprouts

Thanksgiving is just days away! Whether you are preparing a huge feast for your family and friends or you are just showing up somewhere to eat, you must make this salad.

I first had this salad at the Ancient Grains class that I took at my local HyVee. This was my favorite dish! The BF and I loved it so much, I made it at home.

It’s also on my Thanksgiving menu! The flavors in this salad are perfect for Thanksgiving. Sweet potato, cranberries, pumpkin seeds…perfection.

It’s also a super healthy dish. I love having a few healthy options on a holiday table to balance out the not-so-healthy options.

I asked Kaiti George, the dietitian at HyVee, if I could share the recipe with you, and she said yes!

I changed up Kaiti’s original recipe a bit and used farro instead of spelt. You could use either because they’re both similar in texture. I used farro because it cooks a little faster than spelt. Spelt takes 60-80 minutes to cook, and farro takes 30 minutes to cook.

I also found a Simply Balanced Farro microwavable pouch at Target that takes a couple of minutes to cook, which would make this recipe even easier.

Farro Salad with Roasted Sweet Potato and Brussels Sprouts

Created by Sara on October 26, 2017

  • Category: Lunch & Dinner

Ingredients

  • 2 cups farro
  • pinch salt
  • 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
  • 1 1/2 cups Brussels sprouts, shaved
  • 1 tablespoon olive oil
  • freshly ground black pepper
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh thyme, leaves stripped from stems and minced
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon creole seasoning
  • 1/2 cup dried cranberries
  • 1/2 cup roasted pumpkin seeds (pepitas)

Instructions

  1. Preheat oven to 375°. Prepare farro according to package directions, adding a pinch of salt.
  2. Meanwhile, lightly toss together cubed sweet potatoes, Brussels sprouts, olive oil, salt, pepper, thyme and garlic in a mixing bowl. Place on a parchment paper-lined baking sheet.
  3. Roast for about 20 minutes, or until the sweet potatoes are fork tender.
  4. To make the vinaigrette, whisk together olive oil, apple cider vinegar, honey and creole seasoning in a small bowl.
  5. In a large bowl, combine cooked farro, sweet potato mixture, dried cranberries and pumpkin seeds. Drizzle with cider vinaigrette and stir to combine completely. Season to taste with salt and pepper.
  6. Serve warm or cold.
  • Print

 

What healthy dishes are on your Thanksgiving menu?

Need help getting through the holidays while staying on track with your healthy living goals? I’m sharing tons of tips to help you have a healthy holiday season in my newsletter! Sign up here: bit.ly/sweet_success

Filed Under: Lunch and Dinner, Recipes Tagged With: ancient grains, Brussels sprouts, farro, Farro Salad with Roasted Sweet Potatoes and Brussels Sprouts, healthy eating, healthy living, healthy recipes, holidays, sweet potatoe, Thanksgiving

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