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
To continue reading this article or issue you must be a paid subscriber. Sign in
Subscribe to Tufts Health & Nutrition
Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!