Sprouting Broccoli Salads
with Sunflower Seeds & Miso Power Dressing
- ¾ cup farro
- 2 garlic cloves
- 6 oz broccoli florets
- 6 oz Brussels sprouts
- 2 mini sweet peppers
- 2 oz Castelvetrano olives
- 1 lemon
- ⅓ cup hemp seeds
- 1 tbsp white miso paste
- ¼ cup sunflower seeds
- 3 tbsp olive oil*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan
- Large skillet
Add the farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return to the saucepan off heat.
Peel and mince the garlic. Chop the broccoli florets into bite size pieces. Thinly slice the Brussels sprouts. Trim and thinly slice the mini sweet peppers into rounds. Check the Castelvetrano olives and remove any pits. Halve the olives. Zest, halve, and juice the lemon.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic, chopped broccoli florets, and a pinch of salt and pepper. Cook, tossing occasionally, until broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Turn off the heat, add lemon zest, and toss.
Add 2 tbsp lemon juice, hemp seeds, white miso paste, ¼ cup water, and 2 tbsp olive oil to a blender. Blend the miso power dressing on high until smooth. Taste, and add salt as necessary.
Add the seared broccoli florets, sliced Brussels sprouts, 3 tbsp miso power dressing, and sunflower seeds to a large bowl. Toss the sprouting broccoli salad to combine.
Divide the cooked farro between bowls and top with sprouting broccoli salad. Drizzle with remaining miso power dressing. Top with sliced mini sweet peppers and halved Castelvetrano olives. Bon appétit!