Harvest Farro Salad

INGREDIENTS

Salad:

1/2 pound Brussels sprouts, halved 
1 medium sweet potato, diced 1 tablespoon olive oil 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 cup farro 
1 can navy beans (or other white bean), rinsed and drained 
1/4 cup pecans (or walnuts), toasted if desired 
1/4 cup dried cranberries 
3 tablespoons crumbled goat cheese (or blue cheese)

Dressing:

2 tablespoons fresh or frozen cranberries 
1 tablespoon balsamic vinegar 
1 tablespoon maple syrup 
1 teaspoon Dijon mustard 
1/4 cup olive oil 
1/4 teaspoon salt

DIRECTIONS

1. Set oven to 400°F. Toss Brussels sprouts and sweet potato with olive oil, salt, and pepper, then spread them in an even layer on a parchment-lined baking sheet and roast for about 30 minutes, until golden (tossing once halfway through). 
2. While the veggies are roasting, cook farro according to package directions, and drain off any excess liquid. 
3. To make the dressing, combine all dressing ingredients in a small blender or food processor and mix until smooth. 
4. Toss dressing with navy beans, roasted vegetables, cooked farro, pecans, dried cranberries, and goat cheese.

VARIATIONS & TIPS

• You can substitute the cranberries for any dried fruit of your choice. Consider limiting the amount of added sugar!
• This salad can be served warm, room temperature or right out of the refrigerator!
• You can prep many of the components of this recipe ahead of time – cook off the farro, roast the veggies and make the dressing to have ready to throw together in minutes.

NUTRITION FACTS

Calories: 520 cal, Carbohydrates: 70g, Fiber: 4.2g, Sugar: 13g (2g added sugar), Protein: 16g, Fat: 21g, Saturated fat: 3.5, Sodium: 420mg

YIELD: 4 servings

SOURCE: Adapted from wholegrainscouncil.org