The unlikely combination between bacon, Brussels sprouts, and sweet summer berries proves to be quite the match. This salad can be served with the bacon, Brussels sprouts, and farro are still warm, or you can prep the salad in advance, keep it in the refrigerator, and serve it chilled.
1 1/2 cups uncooked farro
6 slices thick, center-cut bacon
1 1/2 cups Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1 cup fresh blueberries
1 cup fresh strawberries, quartered
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
4 ounces goat cheese
How to Make It
In a medium pot, bring 3 cups of heavily salted water to a boil. Add farro, cover and simmer for 12-15 minutes, or until al dente.
In a medium skillet, cook bacon until crispy, about 3 minutes on each side. Remove bacon and transfer to a paper towel to, leaving bacon drippings in pan. Once cooled, chop bacon into coarse pieces. Add Brussels sprouts to pan with the bacon drippings and cook over medium heat until slightly browned and crispy, about 6 minutes. Transfer sprouts to a large bowl and top with bacon pieces.
In a small bowl, whisk together olive oil, honey, lime juice, and salt.
Add farro, blueberries, strawberries, mint, and basil to bowl with Brussels sprouts and bacon. Toss with oil mixture. Top with goat cheese and serve immediately, or refrigerate and serve chilled.
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