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
- 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
- Preheat oven to 375°. Prepare farro according to package directions, adding a pinch of salt.
- 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.
- Roast for about 20 minutes, or until the sweet potatoes are fork tender.
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, honey and creole seasoning in a small bowl.
- 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.
- Serve warm or cold.
What healthy dishes are on your Thanksgiving menu?
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