Brussels Sprout, Farro & Apple Salad w/ Lemony Almonds

The absolutely most perfect thing to eat when it’s fall but also still 70 degrees because of global warming.

This salad is from Julia Sherman’s cookbook “Salad for President”, and being a diehard salad fan, this is one of my go-tos. It’s ideal for a crisp fall day when you’re not quite ready to say goodbye to light, fresh flavors, and features shaved Brussels sprouts, hearty farro, tart apple slices, and baked almonds coated in lemon zest, all brought together with a tangy vinaigrette. Be warned: the lemony almonds are incredibly snackable. You might want to double the batch—they’ll keep for about a week, but good luck making them last that long!

Almond Ingredients

• 3/4 cup whole raw almonds

• Grated zest and juice of 1 small lemon

• 1/2 teaspoon fine sea salt

• 1 tablespoon olive oil

Vinaigrette Ingredients

• 1/2 cup thinly sliced shallot

• 2 tablespoons sherry vinegar

• 2 tablespoons apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup

• 5 tablespoons extra virgin olive oil

Salad Ingredients

• 4 cups trimmed and thinly shaved Brussels sprouts

• 1/2 teaspoon sea salt

• 1 medium, firm sweet apple (such as Gala or Fuji)

• 1 cup cooked farro

• 2 teaspoons mustard seeds

• 1/4 cup parsley leaves, chopped

• Freshly cracked black pepper

Instructions

1. Prep the almonds: Coarsely chop the almonds, making sure each almond is halved. Place them in a small bowl and add the lemon zest and juice. Let the almonds marinate for 30 minutes.

2. Make the dressing: In a medium salad bowl, whisk together all vinaigrette ingredients until the mixture is emulsified.

3. Prepare the salad: Toss the shaved Brussels sprouts in the dressing until evenly coated. Season with sea salt and set aside. Meanwhile, cook 1 cup of farro according to package instructions.

4. Toast the almonds: Preheat the oven to 325°F. Add olive oil and sea salt to the marinated almonds, stirring to combine. Spread them on a baking sheet and bake for 20 minutes, stirring halfway through to ensure even toasting. Let the almonds cool completely.

5. Assemble the salad: Slice the apple into 1/2-inch thick pieces. Add the apple, half of the toasted almonds, and the cooked farro to the salad bowl. Sprinkle in the mustard seeds, then top with the remaining almonds and chopped parsley. Finish with freshly cracked black pepper and additional salt to taste.