Winter Sprouts and Farro Salad
Cook time – 17 min
- Total time
- 32 minutes
- Preparation time
- 15 minutes
- Calories
- 316
- Portions
- 4
Directions
- Preheat oven to 425°F; line a rimmed baking pan with parchment paper. Toss Brussels sprouts, oil, and ¼ teaspoon each salt and pepper on prepared pan; roast 17 minutes or until tender and charred, stirring once.
- Prepare farro as label directs; drain if necessary.
- Toss apple, cranberries, vinaigrette, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; fold in Brussels sprouts and farro. Serve warm sprinkled with cheese, if desired, or cover and refrigerate 1 hour or until chilled. Makes about 5 cups.
Ingredients
- 1 pound DOLE® Brussels Sprouts, quartered
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup dry farro
- 1 DOLE® Green Apple, halved, cored and chopped
- ½ cup chopped unsweetened dried cranberries
- ½ cup lite honey-mustard vinaigrette
- Crumbled goat or feta cheese (optional)
Allergens: Milk, Wheat, Soy
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1¼ cups |
| Calories | 316 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (7 g) | 9% |
| Saturated Fat (1 g) | 3% |
| Polyunsaturated (1 g) | |
| Monounsaturated (2 g) | |
| Sodium (658 mg) | 29% |
| Total Carbohydrate (59 g) | 21% |
| Dietary Fiber (17 g) | 62% |
| Total Sugars (11 g) | |
| Protein (8 g) | |
| Calcium | 6% |
| Iron | 10% |
| Magnesium | 6% |
| Manganese | 15% |
| Phosphorus | 6% |
| Potassium (425 mg) | 10% |
| Thiamin | 10% |
| Vitamin A | 4% |
| Vitamin B6 | 15% |
| Vitamin C | 90% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.