Warm Kale and Brussel Sprout Salad with Farro
Switch up your raw salad with this warm kale and brussel sprout salad! The vegetables are slightly cooked, then are served with chopped walnuts, fresh herbs, and sweet balsamic glaze. It’s just as easy as a regular salad but with even more flavor!
Time to elevate your everyday raw salad to this bowl of warm brussel sprouts with kale and fiber-rich farro!
There is so much flavor and texture happening in this dish – I love everything about it! If you’ve never had a warm salad, it’s basically just sauteed vegetables that are not completely raw, and not completely cooked either. It’s right in the middle and quite delicious!
In this recipe, you’ll find thinly sliced brussels sprouts, chopped kale, walnuts, and cooked farro for some added grains! To finish off the salad is a sweet balsamic glaze and a touch of salty parmesan cheese for richness.
Ingredients – What You Need
Below you’ll find the full list of ingredients you need to make this recipe, plus ingredient substitutions.
Kale: I used Tuscan kale which is soft in texture, but you can use whichever kale you like.
Brussels sprouts: these will be cut into thin pieces to be the base of the salad.
Farro: a fiber-rich grain that we’ll use to cook then toss in with the salad. You can also swap for barley.
Walnuts: you can also use pecans or hazelnuts as well.
Red onion: for flavor! This will also be slightly cooked with the other salad ingredients.
Basil: I love using lots of fresh basil for lots of flavor!
Balsamic glaze: this is like balsamic vinegar, but thicker in consistency and sweeter in taste.
Olive oil: to cook the vegetables in and for drizzling over the salad.
Parmesan: sprinkle fresh parmesan over the finished salad for rich flavor. You can leave the parmesan out if you are vegan.
Step by Step Recipe Instructions
First, follow package instructions to cook the farro.
Then remove the stem from the kale, and chop into small pieces. Remove brussel sprout stems and thinly slice.
Then, add oil, brussel sprouts, and red onion to a pan with pinch of salt. Cook for 2-3 minutes, then mix in kale for 2-3 additional minutes until soft.
After draining farro, add with walnuts to salad ingredients and toss. Then serve in a bowl with balsamic glaze and freshly grated parmesan cheese!
Tips for Success + Recipe Variations
Add protein– pair this salad with cooked salmon, chicken, chickpeas, or tofu!
Balsamic glaze vs balsamic vinegar – using balsamic glaze (which is reduced vinegar) will give the salad a sweeter taste. No adjusting is needed, balsamic glaze is ready to serve from the jar. However, using balsamic vinegar differs in flavor as it’s tangy and acidic, and thinner in consistency. If you were to use vinegar instead of glaze, add a little bit of oil and some honey or maple syrup to balance the acidity.
Additional salad toppings – add even more flavor by adding sliced apples, pomegranate seeds, dried cherries or cranberries, or pecans.
What to serve it with – This salad goes perfect with just about any meal! Our favorite way to serve it is alongside this roasted lemon & rosemary chicken with potatoes or these crispy roasted chicken thighs.
More Tasty Salads to Try
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Switch up your raw salad with this warm kale and brussel sprout salad! The vegetables are slightly cooked, then are served with chopped walnuts, fresh herbs, and sweet balsamic glaze. It's just as easy as a regular salad but with even more flavor!
- 2 cups brussel sprouts, shredded
- 2 cups chopped kale, stems removed
- 1/3 cup walnuts, chopped
- 2/3 cup cooked farro
- 1/4 cup red onion, chopped
- 2 Tablespoons fresh basil, chopped
- 1 Tablespoons olive oil, divided
- 2 Tablespoon balsamic glaze
- pinch of garlic powder *optional
- salt & black pepper to taste
Cook the farro: First, boil water and cook farro according to package instructions. Drain off water and set aside for salad.
Sauté onions & brussel sprouts: add shredded brussel sprouts and red onion to a skillet with 1 teaspoon of oil. Add pinch of salt and garlic powder, sauté for 2-3 minutes.
Add kale: then add chopped kale and cook with brussel sprouts for an additional 2-3 minutes, or until soft.
Mix in additional ingredients: then serve warmed greens with farro, chopped walnuts, fresh basil, additional 1-2 teaspoons of oil, and balsamic glaze. Serve salad with fresh parmesan cheese and cracked black pepper over top. Enjoy!