Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup pearled farro, rinsed
- 3 cups water or vegetable broth + 1/2 tsp salt
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb sweet potatoes, peeled and cubed (3/4-inch)
- 2 tbsp olive oil (for roasting)
- Salt and black pepper
- 1/2 cup chopped walnuts
- 1/3–1/2 cup dried cranberries
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp apple cider vinegar
- 1 small garlic clove, minced
- 2 tbsp chopped fresh parsley
- Optional: 1/4 cup crumbled goat cheese or feta
Do This
- 1. Heat oven to 425°F (220°C). Rinse farro, combine with 3 cups water/broth and 1/2 tsp salt, bring to a boil, then simmer 20–25 minutes until tender. Drain if needed.
- 2. On a large baking sheet, toss Brussels sprouts and sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, stirring once, until caramelized and tender.
- 3. While veggies roast, toast walnuts in a dry skillet over medium heat 3–5 minutes, stirring, until fragrant. Set aside.
- 4. In a bowl, whisk maple syrup, Dijon, whole-grain mustard, 3 tbsp olive oil, vinegar, garlic, salt, and pepper until smooth.
- 5. In a large bowl, combine warm farro, roasted vegetables, toasted walnuts, and cranberries. Pour on dressing and toss gently to coat.
- 6. Taste and adjust salt/pepper. Top with parsley and optional goat cheese or feta. Serve warm or at room temperature.
Why You’ll Love This Recipe
- Balanced flavors: sweet maple, tangy mustard, toasty walnuts, and tart cranberries in every bite.
- Hearty and satisfying: farro adds chew and protein, making this a complete vegetarian main or robust side.
- Make-ahead friendly: great warm, room temperature, or straight from the fridge for easy lunches.
- Flexibility built in: simple to make gluten-free or dairy-free with a couple of easy swaps.
Grocery List
- Produce: Brussels sprouts, sweet potatoes, garlic, fresh parsley, optional lemon (for extra brightness).
- Dairy: Goat cheese or feta (optional topping).
- Pantry: Pearled farro, olive oil, pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, walnuts, dried cranberries, salt, black pepper, optional smoked paprika or red pepper flakes.
Full Ingredients
For the Farro Base
- 1 cup pearled farro, rinsed
- 3 cups water or low-sodium vegetable broth
- 1/2 teaspoon fine sea salt
For the Roasted Brussels Sprouts & Sweet Potatoes
- 1 lb Brussels sprouts, trimmed and halved (quarter extra-large sprouts)
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon smoked paprika or 1/8 teaspoon red pepper flakes, for a hint of heat
For the Maple-Mustard Dressing
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard (optional, for extra texture and flavor)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 small garlic clove, finely minced or grated
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
For Finishing & Garnish
- 1/2 cup walnuts, roughly chopped
- 1/3 to 1/2 cup dried cranberries (sweetened or unsweetened, to taste)
- 2 tablespoons chopped fresh flat-leaf parsley (plus extra for serving, if desired)
- Optional: 1/4 cup crumbled goat cheese or feta
- Optional: Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Cook the Farro
Rinse the farro under cool running water in a fine-mesh strainer to remove excess starch and any dust. In a medium saucepan, combine the rinsed farro, 3 cups of water or vegetable broth, and 1/2 teaspoon of salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes if using pearled farro (or according to package directions) until the grains are tender but pleasantly chewy. If there is any excess liquid at the end of cooking, drain the farro well. Keep it warm with the lid on; warm grains absorb the dressing best.
Step 2: Prep and Roast the Brussels Sprouts and Sweet Potatoes
While the farro cooks, preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if you like.
Place the halved Brussels sprouts and cubed sweet potatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and the optional smoked paprika or red pepper flakes. Toss everything directly on the pan until the vegetables are evenly coated, then spread them out into a single layer, making sure they are not crowded (this helps them brown instead of steam).
Roast for 25–30 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized on the edges and the Brussels sprouts are browned and crisp in spots.
Step 3: Toast the Walnuts
While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes, until they smell nutty and are lightly browned in spots. Watch them closely, as nuts can burn quickly.
Transfer the toasted walnuts to a plate to cool slightly. This step brings out their flavor and makes them extra crunchy in the finished dish.
Step 4: Whisk the Maple-Mustard Dressing
In a small bowl or liquid measuring cup, combine the maple syrup, Dijon mustard, whole-grain mustard (if using), extra-virgin olive oil, apple cider vinegar, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Whisk vigorously until the dressing is thickened and fully emulsified. Taste and adjust seasoning: add a pinch more salt for savoriness, a splash more vinegar for tang, or a little extra maple syrup if you prefer more sweetness. Set aside; give it another quick whisk before using if it separates.
Step 5: Combine the Farro, Roasted Vegetables, Walnuts, and Cranberries
In a large mixing bowl, add the warm, cooked farro. Pile the hot roasted Brussels sprouts and sweet potatoes on top. Scatter over the toasted walnuts and the dried cranberries.
Pour the maple-mustard dressing evenly over everything. Using a large spoon or spatula, gently toss until all of the farro and vegetables are glossy and coated with dressing and the walnuts and cranberries are well distributed. Warm ingredients will soak up the flavors beautifully.
Step 6: Finish, Garnish, and Serve
Sprinkle the chopped fresh parsley over the salad and toss lightly once more. Taste and adjust the seasoning: add a pinch more salt, black pepper, or a squeeze of lemon juice if you’d like extra brightness.
If using, gently fold in the crumbled goat cheese or feta, or sprinkle it over the top just before serving so it stays distinct and pretty. Transfer to a serving bowl or platter. Serve warm or at room temperature. This makes a hearty vegetarian main dish or a colorful side for roasted meats or holiday spreads.
Pro Tips
- Cut everything to similar size: Aim for 3/4-inch sweet potato cubes and evenly sized Brussels sprout halves so they roast at the same rate.
- Do not crowd the pan: If your baking sheet is small, use two pans so the vegetables can brown instead of steaming.
- Use warm grains and veggies: Tossing the dressing with ingredients while they are still warm helps the farro absorb more flavor.
- Adjust sweetness and tang: Maple and mustard strength vary by brand; start with the amounts given, then tweak to suit your taste.
- Make it gluten-free: Swap the farro for brown rice, wild rice, or quinoa, and follow the same method.
Variations
- Protein boost: Add 1 cup of cooked lentils or chickpeas for extra protein and fiber, or top with sliced roasted chicken if you eat meat.
- Extra green and fresh: Toss in a couple of handfuls of baby spinach or arugula right before serving; the warmth of the salad will gently wilt the greens.
- Autumn harvest twist: Swap walnuts for pecans and dried cranberries for chopped dried cherries or apricots for a different sweet-tart profile.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits. For best texture, add the walnuts and any cheese just before serving so they stay crunchy and creamy, respectively.
To make ahead, cook the farro and roast the vegetables up to 2 days in advance and keep them chilled separately or in the same container. Whisk the dressing and store it in a jar in the fridge. When ready to serve, warm the farro and vegetables slightly (or let them come to room temperature), then toss with the dressing, walnuts, cranberries, and parsley. Add cheese, if using, right at the end.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without optional cheese): about 630 calories; 27 g fat; 7 g saturated fat; 90 g carbohydrates; 14 g protein; 9 g dietary fiber; 16 g sugars; 400 mg sodium (will vary based on salt and specific ingredients used). Adding goat cheese or feta will increase the fat, protein, and sodium slightly.
