Farro Salad with Brussels Sprouts, Kumquats & Goat Cheese

In honor of Common Ground's favorite fruit, we put together this delicious warm farro salad with kumquats, brussels sprouts, and goat cheese. The flavors blend together beautifully, and you get a combination of soft, chewy and crunchy textures.

3/4 cup
2 cups
Brussels sprouts, quartered
1 pound
Olive oil
3 tablespoons, divided
Salt and pepper
To taste
Shallot, sliced
Kumquats, sliced
Goat cheese, crumbled
1/3 cup
Juice from lemon

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 2 main or 4 sides

Calories per serving: 568 as main, 284 as side


  1. In a small pot, combine farro and water and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook 25-30 minutes until tender and all of the water is absorbed.
  2. Meanwhile, preheat oven to 350 degrees Fahrenheit. Toss the brussels sprouts with 2 tablespoons olive oil, salt and pepper. Roast for 20-25 minutes.
  3. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add the sliced shallots and saute for 2-3 minutes. Add the sliced kumquats and saute for 3-4 minutes until the fruit is slightly broken down and the peels have browned slightly around the edges.
  4. In a large bowl, combine farro, brussels sprouts, shallot, and kumquats. Crumble in goat cheese and stir until it has melted. Dress the salad with the juice from 1 lemon, additional olive oil, salt and pepper.