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Farro and Brussels Sprout Italian Salad

Farro and Brussels Sprout Italian Salad

Melissa Sherlock


Ingredients for salad

  • 10 oz package of fresh, not frozen, Brussels sprouts, shaved or sliced extremely thin

  • ½ cup chopped red onion

  • low-sodium veggie broth

  • ½ cup chopped walnuts, toasted if desired, or roasted pistachios

  • 2 cloves garlic, minced

  • 3 cups cooked farro, chilled (1 1/2 c dry farro)

  • 2 Tbs balsamic glaze, more for garnish

  • 2 Tbs homemade cashew parmesan, see below

  • 2 Tbs chopped fresh basil

Ingredients for cashew parmesan

  • 3/4 cup raw cashews

  • 3 Tbsp nutritional yeast

  • 1/4 tsp garlic powder



  • Cook farro according to package directions in veggie broth (or water), cool.

  • Make cashew parm. Grind cashews to a fine meal in coffee grinder and add rest of ingredients.

  • Add all ingredients, except glaze and cashew parm, and mix.

  • Add balsamic glaze and cashew parm salad and toss.

  • Garnish with extra drizzle of balsamic glaze, sprinkle of cashew parm and basil ribbons.

*Serve salad warm if desired by using warm farro and grilled or roasted Brussels sprouts.


Get kids involved in Thanksgiving cooking with these fun vegan recipes

It’s that time of year when we begin thinking about holiday foods.

I really believe in getting kids involved in the kitchen. There are so many lessons to be learned: measuring and simple math, preparation and organization of ingredients, following directions, and perhaps most importantly, preparing healthy food.

Healthy foods at Thanksgiving should mean the veggie side dishes! However, even the veggie sides can be full of butter, cheese, mayo and marshmallows, adding so much saturated fat they can hardly be called healthy.

In the cooking classes I do with kids, we make a couple side dishes they can proudly put on the Thanksgiving table to share and talk about. Even if there aren’t little ones in your home, I hope you enjoy this veggie tray, salad and bite-sized dessert.

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