Description
A hearty and vibrant Winter Brussels Bowl featuring toasted farro, roasted Brussels sprouts, sweet red onion, and pine nuts, all tossed with a refreshing citrus vinaigrette and topped with crumbled feta cheese. This dish balances warm roasted flavors with bright, tangy citrus notes, perfect for a nutritious winter meal.
Ingredients
Grains and Vegetables
- 1 cup dry farro (soaked overnight)
- 1 pound Brussels sprouts (stems removed and quartered)
- 1 red onion (chopped)
- ⅓ cup pine nuts
- 1 tablespoon olive oil
- Kosher salt and pepper (to taste)
Fruit and Cheese
- 1 orange (segmented and chopped)
- ¼ cup crumbled feta cheese
Citrus Vinaigrette
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- 2 garlic cloves (finely minced or pressed)
- Kosher salt and pepper (to taste)
- ½ cup extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F to get ready for roasting the vegetables.
- Cook Farro: Bring a pot of salted water to a boil, add the soaked farro, and cook until al dente, about 20 minutes. Drain and transfer to a bowl to cool.
- Roast Vegetables: On a baking sheet, arrange the quartered Brussels sprouts, chopped red onion, and pine nuts. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss well. Roast for 20 to 25 minutes, tossing once halfway through. If pine nuts begin to burn, push them to the center and toss again to prevent burning.
- Toast Farro: In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the cooked farro in a single even layer. Toast for 3 to 5 minutes on one side until golden, then stir and flip to toast other parts until evenly golden and fragrant.
- Combine Ingredients: Transfer the toasted farro to a large bowl and toss with the roasted Brussels sprouts, onion, and pine nuts. Stir in the chopped orange segments and crumbled feta cheese.
- Make Citrus Vinaigrette: In a bowl, whisk together the orange juice, lemon juice, red wine vinegar, honey, Dijon mustard, dried dill, minced garlic, salt, and pepper until fully emulsified. Gradually whisk in the ½ cup extra virgin olive oil until the dressing is smooth and combined.
- Dress and Serve: Drizzle the citrus vinaigrette over the farro and vegetable mixture. Toss gently to coat everything evenly. Serve immediately and enjoy your vibrant winter bowl.
Notes
- Soaking farro overnight helps reduce cooking time and improves texture.
- Keep an eye on pine nuts while roasting; they toast quickly and can burn easily.
- The citrus vinaigrette can be made ahead and stored in the fridge for up to one week.
- For a nut-free version, substitute the pine nuts with toasted pumpkin seeds.
- If farro is not available, you can substitute with barley or wheat berries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
