Make-Ahead Farro and Brussels Sprout Salad
Bright, tangy and fruity, this salad lasts for up to four days in the refrigerator even after it’s been fully assembled and dressed. (Now that’s what we’re talking about.)
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Ingredients
- 1 cup farro
- 2¼ cups vegetable broth
- 1 pound Brussels sprouts, leaves separated
- ¾ cup pomegranate seeds
- 1 bunch radishes, trimmed and thinly sliced
- 2 shallots, peeled and minced
- ¼ cup white wine vinegar
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ⅓ cup extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
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