Farm Salad with Brussel Sprouts

We need to credit Boston’s Sweet Cheeks chef Tiffani Faison for this fabulous arugula salad with Brussel sprouts and farro. Perfect for the vegetarian in the crowd when you’re having BBQ.

A couple recommendations: 1. Do not substitute – the combination of flavors in the salad mixings and the dressing are amazing. As is. 2. Remember to prepare the Candied Hazelnuts ahead of time!

Recipe Alergies


  • 1.Preheat your oven to 500°.
  • 2.Toss the halved Brussels sprouts with 2 Tbsp. EVOO, salt and pepper (to taste).
  • 3.Roast for 5-7 minutes until nicely charred but not burnt. Let cool to room temperature.
  • 4.While Brussel sprouts are roasting, combine chopped shallot, vinegar, honey, lemon juice, Dijon, and salt in a blender. Blend all ingredients until smooth.
  • 5.Slowly add the oil in a thin stream until fully incorporated. (The dressing will keep refrigerated up to one week in an airtight container.)
  • 6.In a large mixing bowl, toss the farro, grapes, roasted Brussels sprouts, peeled Brussels sprout leaves, hazelnuts, and half the Parmesan cheese.
  • 7.Toss with 1/4 cup of the honey shallot dressing.
  • 8.Add the baby arugula, 2 tablespoons of EVOO. Adjust as desired with and salt and pepper, more dressing and/or EVOO if desired.
  • 9.Arrange on serving platter and sprinkle with the remaining Parmesan cheese.

Salad Ingredients

  • 1-1/2 cups farro (cook ahead of time and cool)
  • 1 cup red grapes, halved
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 cups Brussels sprouts, peeled leaves (outermost leaves discarded)
  • 5 cups baby arugula
  • 1/2 cup grated Parmesan cheese, divided (1/4 + 1/4)
  • 1/2 cup candied hazelnuts, crushed
  • Honey-Shallot Vinaigrette dressing (below)
  • Extra virgin olive oil
  • Sea salt, fine
  • Freshly ground organic black peppercorns

Honey-Shallot Vinaigrette Ingredients

  • 1 large shallot, chopped
  • 1/4 cup Champagne vinegar
  • 1/4 cup wildflower honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon kosher sea salt, coarse
  • 1 cup canola or grape seed oil