Farro and Vegetable 
Salad with Cranberry Dressing

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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

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