Raw Brussel Sprout With Farro And Dried Fig Salad – a delicious recipe with Brussel Sprouts, Farro, Onion, Black Mission, Lemon Juice, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Bring 4 cups of water to a boil, add the farro and reduce to a simmer. Cook for 30 minutes or until all liquid is absorbed. (For a little extra crunch, don't cook for the full time). Drain and set aside to cool.
2
Meanwhile, shred the brussel sprouts and set aside in a large bowl.
3
Dice the half onion and saute on low heat with the olive oil, salt and pepper for 8-10 minutes or until caramelized.
4
Remove the stems of the dried figs, slice and add to the brussel sprouts.
5
Combine the onions and farro into the brussel sprout mixture and toss with lemon juice and balsamic vinegar. I recommend using fig balsamic vinegar if you have any on hand. Add extra salt and pepper if desired.
43
kcal
Calories
3
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound Raw Brussel Sprouts (Shredded), 1 cup Farro, 0.5 Sweet Onion, 1 cup Dried Black Mission Figs (Stemmed and Sliced), and more.
Yes, Raw Brussel Sprout With Farro And Dried Fig Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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