Ingredients
- 1/2 pound Brussels sprouts, halved
- 1 medium sweet potato, diced
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup farro
- 1 can navy beans (or other white bean), rinsed and drained
- 1/4 cup pecans (or walnuts)
- 1/4 cup dried cranberries
- 3 Tbsp crumbled goat cheese (or blue cheese)
Dressing:
2 Tbsp fresh or frozen cranberries
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
¼ cup olive oil
¼ tsp salt
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.
Per serving: Calories: 417; Total Fat: 24 g; Saturated Fat: 4 g; Total Carbohydrate: 42 g; Total Sugars: 14 g (Added Sugars: 8 g); Dietary Fiber: 9 g; Protein: 11 g; Sodium: 403 mg; Potassium: 549 mg; Calcium: 113 mg; Vitamin D: 0 mcg; Iron: 3 mg.
(oz=ounces; Tbsp=tablespoon; tsp=teaspoons; g=grams; mg=milligram(s); mcg = micrograms.)