I’m trying to work out the best spot for photos in our new apartment, so bear with me in the meantime. I didn’t appreciate what a perfect spot I had in the old apartment until I was desperately trying dozens of lighting/background combinations in the new one. Because, let’s face it, it’s all about the mouthwatering pictures!!
That’s especially true for this colorful and flavorful farro salad, complete with crispy roasted Brussels sprouts, tangy deep red dried cranberries, bright bites of crisp apple, and spicy browned sausage slices. A simple dressing finishes this “autumn” salad off, to make for a wonderful dinner, lunch, or even side salad option that’s perfect any time of year.
Farro is a deliciously creamy grain if you let it simmer for long enough. I happened to be on the phone while it was cooking, which I recommend as a good tip if you’re impatient like me — a distraction means I won’t rush the cooking time!!
1 cup farro
2 cups Brussels sprouts, quartered
1 apple, cored and chopped into bite sized pieces
1/3 cup dried cranberries
2 vegan sausages, I used Italian flavor, sliced
2 Tbsp Dijon mustard
1 tsp maple syrup
2-3 Tbsp olive oil
1/2 tsp lemon juice
Preheat oven to 375 degrees. Place Brussels sprouts on a baking sheet and drizzle with olive oil and salt, and toss to coat evenly. Roast in the oven for 20-35 minutes or until slightly browned and tender. Meanwhile, bring 2 1/2 cups water to a boil in a small saucepan. Add farro and a pinch of salt to the boiling water. Reduce heat to simmer uncovered for 20-25 minutes or until most of the water is absorbed. Drain excess water and place farro in a large bowl. Also meanwhile, grill sausage slices in a hot skillet for 3-4 minutes or until warmed through and browned on some edges. In a measuring cup, add mustard, maple syrup, 2-3 Tbsp olive oil, lemon juice and a pinch of salt and whisk together. To assemble the salad, add Brussels sprouts, apple, sausage, and dried cranberries to the farro and mix. Drizzle salad with dressing and toss.