Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing


I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!




  • 1 crown broccoli, chopped
  • 5 cups brussels sprouts, quartered
  • 3 tbsp mustard of choice, I used stone ground mustard
  • 1 tbsp olive oil
  • 1 cup farro
  • 2 cups water
  • 2 tsp cumin
  • salt and pepper
  • a couple handfuls of spinach, or arugula, baby kale, etc.


  1. Bring the farro, water, and cumin to a boil.
  2. Cover with a lid and let simmer for 20 minutes.
  3. Turn off the heat but keep the lid on for a few minutes.
  4. Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
  5. Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
  6. Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
  7. Enjoy!

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