Warm Brussels Sprouts Salad with Bacon, Farro, and Blue Cheese
5 from 1 vote
A rich combination of roasted Brussels sprouts, salty bacon, creamy blue cheese, sweet maple syrup, crunchy walnuts, and nutty farro, this hearty, flavor-packed side dish is destined to steal the dinner spotlight.
3/4cupcrumbled Gorgonzolaor other mild blue cheese (3 ounces)
1/4cupchopped fresh parsley
Prepare the farro according to package instructions. Drain and set aside
Meanwhile, place rack in upper third of oven and preheat to 400 degrees F. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Slice in half length-wise, then spread onto a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat. Roast Brussels sprouts for 35 to 40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning.
If necessary, cook the bacon according to these easy steps. When cool enough to handle, chop roughly.
Heat remaining 1 tablespoon olive oil in a large skillet over medium. Place walnuts into skillet and toast, stirring frequently, until fragrant, about 3 minutes (decrease the temperature if the walnuts begin to brown too quickly.) Add the cooked farro berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until the farro is heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat.
Quickly stir in 1/2 cup cheese until it begins to melt. Top with remaining 1/4 cup cheese and parsley. Serve immediately.
Cook farro up to 1 day in advance. Store in the refrigerator until ready to finish the salad.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat carefully in the microwave.