Warm Kale and Brussel Sprout Salad with Farro

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!

Course Salad, Side Dish

Cuisine American

Keyword kale and brussel sprout salad, shredded brussel sprout salad, warm brussel sprout salad

Freezer Friendly No

Prep Time 0

Cook Time 20

Total Time 20

Servings

Calories 221kcal

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

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!

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