Somewhere around January 13th, 2024, I declared 2024 the year of the farro salad. And then I got super excited–I love farro salad! And this declaration seemed so much more promising than when I declared 2020 the year of the panini–which lasted approximately until mid-March. But with farro, those chewy grains of goodness are ready to take on whatever flavor you add to them–the possibilities are endless. I tried a delicious roasted broccoli and chicken one, an Asian inspired one with a sesame ginger vinaigrette and mandarin oranges, and a tex Mex version with crunchy tortilla strips and cilantro dressing. I played around a ton with different flavor combinations, but I really love this one for Fall. The roasted Brussel sprouts, pancetta, farro, and goat cheese all end up with this delicious maple excitement running through them, and the whole salad screams Fall lunchtime to me.

This salad would be perfect for cozying up with a historical romance–something that really sweeps you off your feet (may I recommend THE LAST LETTER FROM YOUR LOVER by Jojo Moyes?). It also makes an excellent side dish to accompany a maple roasted salmon or even a Thanksgiving dinner. If I make it as a lunch, I sometimes like to serve it over a bed of arugula to round out the meal. This salad is really versatile and happily pairs well with all things Fall.

It’s perfect for romance lovers and farro enthusiasts alike!

Maple Roasted Brussel Sprout and Pancetta Farro Salad.
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Maple Roasted Brussel Sprout and Pancetta Farro Salad.

Recipe by AbbyCourse: Lunch
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 10oz Brussel Sprouts, shredded

  • 4oz Pancetta, cubed

  • 2 Tbsp Extra Virgin Olive Oil

  • 2 Tbsp Maple Syrup

  • 1 3/4 cup quick cooking Farro

  • 1/3 cup Pepitas, roasted and salted

  • 4oz goat cheese, crumbled

  • Maple Mustard Dressing

  • 1/4 cup Maple Syrup

  • 1 Tbsp Dijon Mustard

  • 3 Tbsp Apple Cider Vinegar

  • 1 clove Garlic, grated

  • 1/4 cup Extra Virgin Olive Oil

Directions

  • Preheat oven to 400 degrees.
  • Line baking sheet with foil and spray with cooking spray. Place Brussel sprouts and pancetta in the center of the sheet and toss with olive oil, maple syrup, and a sprinkling of kosher salt and black pepper. Make sure everything is coated evenly, and spread the Brussels and pancetta out evenly across the pan. Roast in oven for 20 minutes, tossing the ingredients once during cooking. The Brussels should beginning to brown.
  • While the Brussels are cooking, bring a pot of water to a boil and cook the farro according to package directions.
  • Make the Maple Mustard Dressing: combine all ingredients and a pinch of salt and pepper in a mason jar or Tupperware. Secure the lid on tight and shake for 30 seconds until combined. Taste and adjust seasonings if necessary.
  • When the farro is finished cooking (should still have some bite to the grain), drain and add to a large mixing bowl. Immediately dress the farro with the salad dressing and stir to combine. You want to do this immediately while the farro is still hot so that it can soak up all that dressing. Then add the Brussels and pancetta and the pepitas to the bowl. Toss to combine. Allow the salad to cool and then crumble the goat cheese and add it in. Give it one final toss and serve. Enjoy!

Notes

  • Make sure you’re using quick cooking farro–mine is the 10 minute version from Trader Joe’s.
  • The farro is best when it still has some bite to it–you don’t want to overcook it as it will become mushy.
  • You can add the goat cheese in with the other components of the salad while the farro is still warm if you’d like to serve the salad warm–just be forewarned that the goat cheese tends to disappear in the salad. If you want to be able to visibly see it the goat cheese, wait until the farro has cooled to add.
  • This salad stays great in the fridge and can be served cold or room temperature.

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