Seasonal Chef Recipe: Brussel Sprouts, Farro and Pomegranate Salad


Brussel sprouts get a pretty holiday burst of brightness with seasonal pomegranates. The key is to slice them thin and cook quickly on high heat. Click this link: to read more about Brussel sprouts.

Seasonal Chef Recipe: Brussels Sprout, Farro and Pomegranate Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6-8 servings

Tart pomegranate seeds and crunchy hazelnuts add a brightness and texture to this farro salad, starring Brussels sprouts. This is a perfect side dish for lunch or dinner that can be made ahead of time.


  • 2 tablespoons pomegranate molasses
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • --
  • 1 cup farro
  • Kosher salt
  • 1 lb Brussels sprouts
  • Extra virgin olive oil
  • Ground black pepper
  • 1 cup pomegranate seeds, about 1/2 large pomegranate
  • 1/2 cup chopped hazelnuts


  1. Preheat the oven to 450 degrees.
  2. Combine the vinaigrette ingredients in a small bowl and whisk to combine and set aside.
  3. Bring a small pot of water to boil and add 1 teaspoon salt. Cook the farro for 20 minutes. Drain and set aside when finished
  4. While the farro cooks prep the sprouts: Trip the end and cut in half keeping the root intact. Lay the flat side down and with a very sharp knife slice the sprout 1/8" or thinner. Discard the root. (See the story link above for a quick video)
  5. Lay the ribbons on a rimmed sheet tray and toss with a tablespoon or two of olive oil and season with salt and pepper. The key is to use a little oil and not drench the sprouts.
  6. Cook the sprouts for 5 minutes. Remove and let the tray cool for another 5 minutes. Scrape into a large bowl. Add the drained farro, pomegranate seeds, hazelnuts, 1/4 teaspoon each of salt and pepper and toss to combine.
  7. Add the vinaigrette and mix well to cover all the ingredients. Taste for seasoning and serve room temperature.


Pomegranate molasses can be found at most specialty markets.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply