Maple-Glazed Farro & Goat Cheese Salad | Recipe


Farro Salad 2

This colorful recipe combines all the great flavors of Cranberries, Goat Cheese, Toasted Pecans & Brussels Sprouts. Mixing in Farro adds a slight crunch to compliment the creamy goat cheese. We’ve topped it off with a delicious balsamic – maple glaze. This recipe is easy to make for lunch or serve as a side to your dinner guests.

Watch the video & find the recipe below!



Ingredients:

  • 1 pound small Brussels sprouts, tips cut off, discolored leaves remove and sliced in half
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • ⅔ cup fresh cranberries
  • ⅓ cup crumbled reduced fat goat cheese
  • ⅓ cup freshly toasted pecans
  • 3/4 cup raw Farro
  • 1 tablespoon 100% maple syrup
  • 1 tablespoon balsamic glaze
  • 2 ½ cups chicken stock (optional)

Directions:

  1. Bring 3/4 cup raw Farro and 2 1/2 cups water to a boil. Reduce heat and simmer for 20 minutes, covered
  2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes.
  3. In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
  4. Once the pan is hot, add sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for two minutes.
  5. Toss the fresh cranberries into the pan and cover. Cook for about 5 minutes, most cranberries will have popped. Drain Farro and add to pan & heat all ingredients thoroughly.
  6. Toss the warm Farro, sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic glaze and maple syrup. Enjoy!

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