Sprouting Broccoli Salads
with Sunflower Seeds & Miso Power Dressing
- ¾ cup farro
- 6 oz Brussels sprouts
- 2 mini sweet peppers
- 2 garlic cloves
- 1 lemon
- 6 oz broccoli florets
- ⅓ cup hemp seeds
- 1 tbsp white miso paste
- ¼ cup sunflower seeds
- 2 oz Castelvetrano olives
- 3 tbsp (6 tbsp) olive oil*
- *Not Included
- For full ingredient list, see Nutrition
- Large skillet
- Small saucepan
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.
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. Peel and mince the garlic. Zest, halve, and juice the lemon(s).
Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium-high heat. Add the minced garlic, broccoli florets, and a pinch of salt and pepper. Cook, tossing occasionally, until the broccoli is lightly browned and crisp-tender, 4 to 6 minutes. Turn off the heat, add the lemon zest, and toss.
Add 2 tbsp (4 tbsp) lemon juice, hemp seeds, white miso paste, ¼ cup (½ cup) water, and 2 tbsp (4 tbsp) olive oil to a blender. Blend the miso power dressing on high until smooth. Taste, and add salt as necessary.
Add the sliced Brussels sprouts, seared broccoli florets, 3 tbsp (6 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 peppers and halved olives. Dig in!