Thanks for joining Sarah and me for Meatless Monday today. Fall is coming (or so I hear) and I am ready to jump into some of my fall faves. This Fall Farro and Brussels Sprouts Crunch salad with a maple balsamic dressing is just what you need to transition into the season. Filled with an oomph of plant based protein to keep you satisfied, it’s still light enough for lunch or a side for dinner.
Fall Farro and Brussels Sprouts Crunch Salad with Maple Balsamic Dressing
Farro is one of my favorite whole grains all year around. Packed with fiber and protein, it’s so easy to prepare and is delicious warm or cold in salads. A great grain choice to add to your meal planning this week. Shredded Brussels Sprouts are the greens of this salad. Buy them already shredded or easily shred them in your food processor in seconds.
White beans join the mix to boost up the protein a bit more. I’ve then added a few red and yellow peppers for color. I enjoy different textures in salads to help give them depth and to up the satisfaction factor. Cashews and pumpkin seeds are the perfect addition to this bowl.
While this Fall Farro and Brussels Sprouts Crunch Salad sounds amazingly delish already, let’s top it off with a maple balsamic dressing. A super simple blend of olive oil, balsamic vinegar and a splash of maple syrup is just what this bowl needs to top it off. Keep it on the side until ready to enjoy.
I love to explore new filling and creative ways to enjoy my lunch salads. Hope this Fall Farro and Brussels Sprouts Crunch Salad gives you some new ideas for lunch. Vegan and vegetarian. What’s in your favorite fall salads right now?
- 1 Cup of cooked farro (prepare according to package and cool)
- 6 Cups shredded Brussels Sprouts
- 1 15 oz can of white/Canneli beans (rinsed & drained)
- 1 red/yellow pepper thinly sliced
- 1/2 Cup salted cashews
- 1/2 Cup pumpkin seeds
- Maple balsamic dressing:
- 1/2 Cup EV Olive Oil
- 1/3 C Balsamic vinegar
- 2-3 Tbl Maple syrup
- salt and pepper to taste
- whisk together all dressing ingredients & chill for 5 min
- combine all salad ingredients into a large mixing bowl
- drizzle on dressing
- top with nuts and seeds