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!

A brown ceramic bowl with kale and brussel sprout salad in it on a gray background, with herbs and nuts arranged around it.

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.

Ingredients for brussel sprout and kale salad arranged on a gray background.

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!

A wooden spoon stirring farro into sautéed greens in a cast iron skillet pan.
Step 6

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 withThis 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.

Tan colored ceramic bowl with shredded brussel sprout and kale salad in it.

More Tasty Salads to Try

Summer Farro Salad with Cherries & Chickpeas
Warm Brussels Sprout Salad
Apple Pomegranate Harvest Salad
Crunchy Lentil Salad

If you tried this Warm Kale and Brussel Sprout Salad with Farro recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A brown ceramic bowl with kale and brussel sprout salad in it on a gray background, with herbs and nuts arranged around it.

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!

Servings 4
Cook Time: 20 mins

Course: Salad, Side Dish
Cuisine: American
Tags: kale and brussel sprout salad, shredded brussel sprout salad, warm brussel sprout salad
Freezer Friendly: No
Calories: 221 kcal
Author: Bethany Kramer

Ingredients

  • 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

Instructions

  1. Cook the farro: First, boil water and cook farro according to package instructions. Drain off water and set aside for salad.

  2. 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.

  3. Add kale: then add chopped kale and cook with brussel sprouts for an additional 2-3 minutes, or until soft.

  4. 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!

Notes

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.

Nutrition Facts
Warm Kale and Brussel Sprout Salad with Farro
Amount Per Serving
Calories 221 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Sodium 33.3mg1%
Carbohydrates 28.3g9%
Fiber 4.8g19%
Sugar 3g3%
Protein 7.5g15%
Vitamin A 6IU0%
Vitamin C 53mg64%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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