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Farro, Brussels Sprouts and Pecan Salad lightly fried with thinly sliced shallot, shaved parmesan and balsamic glaze.
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Farro, Brussels Sprouts and Pecan Salad

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Farro, Brussels Sprouts and Pecan Salad lightly fried with thinly sliced shallot, shaved parmesan and balsamic glaze.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Healthy Recipes, italian
Keyword: Ancient Grains, Brussels Sprouts Salad, Grain Salad, Pot Luck Salad
Servings: 8

Ingredients

  • 1 1/2 cups farro (one 8 oz bag of quick cook farro) cooked and cooled
  • 5 tbsp. avocado oil divided
  • 1/2 cup pecans toasted
  • 3 cups brussels spouts shredded
  • 1 large shallot thinly sliced
  • 1 tbsp. garlic minced
  • 1 tbsp. balsamic glaze
  • 1 cup fresh parmesan grated
  • salt and pepper

Instructions

  • Prepare farro according to package directions, let cool.
  • In a large pan over high heat, add 4 tbsp. avocado oil, then add cooled farro and stir fry for a few minutes. Remove to serving bowl.
  • In the same pan, add remaining 1 tbsp. avocado oil. Then add shallot, shredded brussels spouts and garlic. Stir-fry for a few minutes until brussels sprouts are just softened. Fold mixture into prepared farro.
  • Toast pecans in a 350 degree oven or air fryer for about 2-3 minutes. Rough chop and fold in farro mixture. Season with salt and pepper.
  • Drizzle in balsamic glaze and top with grated parmesan.