spring farro salad: roasted shaved brussel sprouts, feta, mint, & pepitas {vegetarian}

Perfect for bringing to an event or dinner party, this salad is fresh and unique. As an alternative to the usual brown rice or quinoa, farro is another great protein packed carbohydrate {1/4 cup has 6 g protein}. Along with good sources of magnesium, zinc, and B vitamins, farro has even more fiber than brown rice {important for balancing blood sugar and feeding healthy gut bacteria}.
These roasted shaved brussel sprouts are the bomb on their own, but even better in this fresh spring salad. The key to perfect shredding is to use the mandoline plane on your food processor. If you don't own a food processor, the brussel sprouts will be just as delicious finely chopped.

{yields approx. 8-10 servings}

What you'll need: 

3-4 cups shaved brussel sprouts 
approx. 2 cups dried farro
1 cup crumbled feta {can omit or substitute dairy free cheese if vegan}
1/2 cup pepitas or pumpkin seeds
2 tbsp olive oil
1/3-1/2 cup chopped fresh mint
salt & pepper to taste 
optional:
2-3 tbsp lemon juice

What you'll need to do: 

1. Preheat the oven to 375. {use convection roast if you got it}
2. Place the mandoline blade facing up in your food processor. Add brussel sprouts and shred until you've got about 3-4 cups.
3. Spread shredded brussels on a parchment covered baking sheet.
4. Toss with a light layer of oil. Sprinkle on some salt and pepper. 
5. Roast for about 15 minutes or until golden brown and crispy.
6. Add dried farro to a pot with a 2:1 ratio of water to cups of farro. 
7. Bring water to a boil. Then cover and simmer over low heat for about 25 minutes, or until the farro is tender and water is fully absorbed.
8. When finished cooking, allow both the farro and roasted brussel sprouts to cool to room temp.
9. Toss with feta, chopped mint, olive oil, and pepitas.
10. Add salt, pepper, or lemon juice to taste.
11. Top with more feta, shredded mint, and pepitas.
​12. Pop in the fridge to serve chilled or eat straight away.