I am always looking for great salad recipes that keep well enough to bring to work. There are a lot of factors that go into whether or not a salad can be made ahead of time and still taste great the next day. What makes this salad so great for making a head of time is that cabbage and Brussels sprouts do not wilt. In fact, they get better as they soak in the dressing. Furthermore, the addition of farro, give this salad some bite. And helps you make it through the workday without reaching for sweet and salty snacks.
Farro Slaw Salad with Blood Orange Vinaigrette
a crunchy and sweet salad perfect prepping ahead of time.
- 1/2 cup dried farro
- 1 1/2 cup vegetable stock
- 1 tsp olive oil
- 1 cup shredded brussels sprouts
- 1 cup shredded green cabbage
- 1/2 avocado
- 1/4 cup pomegranate
- 2 tbsp sunflower seeds
For the blood orange vinaigrette:
- 1/2 cup blood orange juice freshly squeezed
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1 clove garlic
Add the dried farro and vegetable sock to a medium pot. Heat on medium with a cover. Stir occasionally until there is no more stock.
Add the tsp of olive oil and the shredded Brussels sprouts to a skillet. Cook for 5-10 minutes until the Brussel sprouts are cooked, but still have a crunch.
Slice the avocado into cubes.
Deseed the pomegranate.
To assemble the salad, Mix to the cooked Brussel sprouts and shredded cabbage. Add in the farro. Mix in the avocado, pomegranate, and sunflower seeds.
To make the dressing:
Juice the blood orange. In a jar, add the blood orange, vinegar, and olive oil. Mince the garlic and add it to the jar. Add the cover and shake the dressing until it was well combined.
Add 2-4 tbsp of dressing to the salad.
I purchased pre-shredded Brussels sprouts and Cabbage.
- Gluten-free: Replace farro with quinoa or another gluten-free grain to make this salad gluten free
- Blood Orange: although the blood orange vinaigrette is delicious, you can replace the blood orange with another vinaigrette, if blood oranges are not in season.
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