I know it’s November and I know the grill is supposed to be in the shed, but hear me out. Even though this salad features pineapple seared on the grill, this dish can be also be made using an oven to develop the same flavors.
We weren’t planning on refilling our propane tank after it ran out making pork tenderloin last month, but we bought some bratwursts and when you own a grill you just cannot justify cooking brats any other way.
I’m more than excited about having a working grill again especially since I missed my opportunity to grill pineapple this summer. Grilling pineapple creates all kinds of rich, sweet and smokey flavors and sets this salad over the top.
Hearty kale and shaved brussels sprouts stand up to the sweet pineapple and chewy farro adds great texture.
The beauty of this salad is it lasts for days in the fridge and the longer it sits, the more flavorful it gets. This is such a great make ahead recipe, too. Making a big batch on Sunday will ensure you have lunch all week.
Grilled Pineapple Farro Kale Salad with Shaved Brussels Sprouts
- 1 Cup Farro
- 1 Pineapple
- 4 Cups Kale
- 12 Oz Brussels Sprouts, shredded
- 1/2 Avocado
- Pomegranate Seeds
- Walnuts
Cook the farro according to the package directions and set aside.
Either preheat the grill to medium or turn the oven to 425. Slice off the skin of the pineapple and cut into planks, reserving 3/4 cup of pineapple. Place the planks on the grill for 3-4 minutes per side, or place in the oven for 12-15 minutes.
Add the reserved pineapple and avocado to a blender and blend until smooth.
Remove the stems from the kale, tear up the leaves and add to a large bowl. If using whole brussels sprouts, shred the brussels sprouts by slicing the sprouts in half lengthwise then finely chopping. Add the shredded brussels sprouts to the bowl with the kale and pour the pineapple avocado mixture. Toss the mixture with your hands, massaging the kale to soften it.
Chop the grilled or roasted pineapple and toss with the kale and brussels sprouts. Add the farro and mix everything until thoroughly combined. When you’re ready to serve, top each salad with walnuts and pomegranate seeds.
