This was a late-night meal made up of everything I happened to have in my fridge that needed to get used up. It was supposed to be a farro salad, but I tried cooking the farro in my rice cooker and it came out too mushy. We were starving and didn’t feel like waiting for another round of farro to cook, so I used brown rice penne instead. (which I love, btw, these non-semolina pasta’s have really come a long way).
Jack loves mustard, so I tossed this in a dijon vinaigrette. You could also just drizzle some olive oil, balsamic, and a squeeze of lemon over the top.
1/2 brown rice penne pasta (or pasta or grain of your choice)
brussel sprouts - a few large handfuls (plus olive oil, balsamic, salt & pepper for roasting)
1/4 cup ricotta salata, crumbled or cubed
1/4 cup dried cranberries, sun dried tomatoes, or other dried fruit
2 radishes, sliced thin
4 basil leaves, chopped
squeeze of lemon
1/4 cup toasted pumpkin seeds
* optional: add tofu or another protein of your choice
1 teaspoon dijon mustard
1/4 cup champaign or white wine vinegar
1/4 cup olive oil
1 teaspoon honey
pinches of salt and pepper
Preheat oven to 450 degrees. Slice brussel sprouts in half, arrange on a baking sheet. Drizzle lightly with olive oil & balsamic, and a few pinches of salt & pepper. Bake for approx. 20 minutes or until they’re brown and crispy, but not burned.
Cook pasta according to package directions, rinse and set aside.
Whisk together dressing components and taste. If you like it more mustard-ey, add more mustard, if it’s too tart, add a bit more honey or other sweetener.
Toss salad together using as much or little dressing as you like. Taste again and adjust seasonings. I added a squeeze of lemon over top for extra brightness.
Add the toasted pumpkin seeds on top at the end so they stay crunchy.