Hearty and chewy farro grains are combined with roasted Brussels sprouts, tri-color carrots, and a creamy maple tahini dressing. Finished with fresh parsley, toasted chopped hazelnuts, dried cranberries, and briny feta cheese, this elegant and festive fall farro salad is an ideal addition to any holiday spread, but can be enjoyed all year long. It also pairs beautifully with roasted chicken or salmon, but is equally delicious served and enjoyed on its own. See our make-ahead tips and ingredient substitutionideas in the note section for more ideas.
small bunchflat leaf parsley leaves roughly chopped (about ½ cup)
¼cup (70g)hazelnuts toasted (see notes)
⅓cup (45g) dried cranberriessoaked in hot water and drained (see notes)
2½ounces (70g)feta cheese crumbled
Instructions
Preheat the oven to 425°F (220°C) with a rack in the center position. To cook the farro, bring a large saucepan of salted water to a boil.
Roast the Vegetables: Combine the Brussels sprout halves and sliced carrots onto a half sheet pan - they will shrink in size during roasting. Drizzle with the extra virgin oil olive oil, salt, and freshly ground black pepper. Toss until evenly coated. Distribute the vegetables into an even, single layer on the sheet pan - setting the Brussels sprout halves and carrots cut-side down. This will allow them to caramelize more evenly. Roast for 20 to 25 minutes, flipping after 15 minutes, or until caramelized and fork tender. Note: Avoid over-crowding the vegetables. If you are scaling this recipe up or using more vegetables, you'll need to use two half sheet pans. Use the bottom and top third oven rack, rotating the pans halfway through roasting.
Cook the Farro: While the vegetables are roasting, add the farro to the boiling water. Reduce heat to medium and cook according to the package instructions until the grains are tender, but still maintain a bit of chew. Drain well and spread onto a rimmed sheet pan to cool. Note: For a festive and fragrant twist, try replacing one cup of cooking water with apple cider.
In a liquid measuring cup or medium bowl, combine the tahini, olive oil, 2 tablespoons lemon juice, maple syrup, salt, and freshly ground black pepper. Whisk until thoroughly combined. Add 1 tablespoon of water at a time, whisking continuously. If the dressing is too thick to drizzle, whisk in a touch more water. Season to taste, adding more salt or lemon juice as needed. Set aside.
Assemble the Salad: Combine the cooked farro and roasted vegetables in a large mixing bowl. Add tahini dressing (reserving a small portion for drizzling and serving on the side) to taste, tossing until evenly coated. Add the chopped parsley, hazelnuts and cranberries (reserving a small portion of each for garnishing). Toss to combine. Season to taste with salt and pepper, adding a squeeze of lemon juice if needed.
Transfer to a large platter for serving. Top with the crumbled feta. Garnish with any remaining parsley, hazelnuts, and cranberries, and an additional drizzle of tahini dressing, as desired.
Storage: Refrigerate leftovers for up to 4 days. Serve slightly chilled or at room temperature.
How to Toast Hazelnuts:
Once the Brussels sprouts and carrots have roasted, reduce the oven temperature to 350°F (176°C). Spread the hazelnuts into a single layer on a small sheet pan. Toast for 6 to 8 minutes, or until golden and fragrant. Transfer to a plate to cool completely.
Alternatively, heat a dry skillet over medium heat. Add the whole hazelnuts and toast, stirring frequently, until lightly toasted and fragrant. Transfer to a bowl to cool for chopping.
How to Soak Cranberries:
To plump the cranberries, place them in a small bowl and cover with very hot or boiling water. Soak for 5 minutes; drain and use as directed.
Make Ahead Instructions:
Serving this dish for a busy holiday, such as Thanksgiving? This farro salad can be prepped ahead in numerous ways. Cook the farro, allow to cool, and store in a covered container the fridge up to 2 to 3 days in advance; bring to room temperature before tossing with the warm roasted vegetables.
The vegetables can be roasted several hours ahead or the day before, if needed. Allow to cool, then transfer to a covered container and refrigerate.
The maple tahini dressing can be made 4 to 5 days ahead. Store in a covered container and let come to room temperature before serving. It will thicken considerably once chilled. If too thick, whisk in water to loosen to desired consistency. Season to taste and add more salt and pepper as needed.
Prep the various toppings – parsley, dried cranberries, toasted hazelnuts, and feta cheese – 1 to 2 days ahead. Store in separate small containers in the refrigerator.