Roasted Fennel Salad with Brussels Sprouts and Farro
This Roasted Fennel Salad with Brussels Sprouts and Farro is a delicious, dinner salad that is easy to make. It includes a warm bacon dressing that is incredible! Save it to Pinterest now so you can make it!
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Servings: 2 salads
Equipment
- Baking sheet
- large sauté pan
- Small food processor
Ingredients
Ingredients for the warm bacon dressing
- 6 slices bacon, chopped
- 1 sliced shallot
- 1/2 cup extra virgin olive oil
- 1/2 cup mayonnaise or greek dressing
- 3 Tbsp Dijon Mustard
- 1 Tbsp apple cider vinegar
- 2 Tbsp thyme leaves
- 1/2 tsp chunky sea salt
- 1/4 tsp fresh cracked pepper
Ingredients for the salad
- 2-3 fennel bulbs cleaned and slice If you want you can save the fronds and add them to the salad for more fennel taste.
- 10-12 Brussels Sprouts, sliced in half
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper
- 2 Tbsp extra virgin olive oil
- 1 1/2 cups spinach per bowl 3 cups total
- 2/3 cup cooked farro per bowl 1 2/3 cup total
- 2 Tbsp crumbled goat cheese per bowl 4 total
- 1 1/2 Tbsp sun dried tomatoes per bowl 3 Tbsp total
- 1 Tbsp fresh thyme per bowl 2 Tbsp total
- Additional sea salt and pepper to taste
Instructions
Instructions for the Warm Bacon Dressing
- Add the bacon to a saute pan over medium heat and cook until done. Remove and add to a plate. Reserve 2 tablespoons of bacon fat drippings in the saute pan.
- Add the shallots to the pan and cook for 3 -4 minutes until softened and lightly charred. Then remove.
- In a blender combine all the ingredients and blend until smooth. Season with additional salt and pepper as desired. Wait for full flavor when the dressing is one the salad.
- * If you want to make sure this stays warm, simmer it on low in a sauce pan until ready to use.
Instructions for the salad
- Preheat oven to 415 degrees.
- Add the fennel and Brussles sprouts to a baking sheet and then brush them with the olive oil. Sprinkle with the salt and pepper and bake for 15 minutes. Remove them from the oven, flip them over and bake for another 10 minutes.
- While the fennel roasts, cook farro per package directions and drain.
- Divid the spinach among two bowls. Top with the 2/3 cup of farro each. Add on the fennel, Brussels Sprouts, goat cheese, sun dried tomatoes and thyme. Spoon on the warm bacon dressing. Mix and season with additional sea salt and fresh cracked pepper as desired. Enjoy!