apple and brussels sprout salad with goat cheese, farro and thyme

This delicious salad has all the colors of the rainbow, lots of crunch, and a little sweetness! It's the perfect winter meal if you're not a big fan of traditional leafy green salads. It's filling and fiber-rich, and holds up fairly well for meal prep! Option to add another protein source, like chicken or shrimp.

Hope you enjoy! xo

ingredients for the salad

1.5 cups chopped brussels sprouts

1 tbsp olive oil

1 pinch sea salt

1 apple

juice of 1/2 lemon

1 cup shredded purple cabbage

1/2 cup cooked farro

1/4 cup pomegranate seeds

3 oz goat cheese

2 tbsp fresh thyme

ingredients for the dressing

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tsp dijon

1 tsp honey

1/4 tsp garlic powder

salt and pepper to taste

recipe (makes 3 servings)

1. preheat oven to 375F

2. discard the stems of the brussels sprouts and then slice each brussels sprout vertically into 4-6 thin pieces

3. place them onto a sheet pan, drizzle with olive oil, toss to coat, and add a sprinkle of sea salt

4. place into the oven for 20-25 mins until slightly crispy

5. cook farro according to package instructions

6. cut apple into matchsticks, add to a large salad bowl, and squeeze juice of lemon over apple pieces to prevent browning

7. add purple cabbage and farro to salad bowl, along with pomegranate seeds and goat cheese

8. make the dressing by whisking together olive oil, balsamic vinegar, dijon, honey, garlic powder, salt and pepper

9. drizzle the dressing over the salad, top with fresh thyme, and enjoy!

prep time: 45 mins

nutrition per serving: 416 calories, 10g protein, 25g carbohydrate, 29g fat, 7g fiber, 439 mg sodium.

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