Winter Salad

• 1 cup farro dry (sub: quinoa or brown rice)
• 2 - 3 cups broth sub: water
• 1 1/2 - 2 # Brussels sprouts raw - 1 bag is usually 16 oz = 1# (sub: steamer bag of Brussels sprouts - skip the roasting step)
• avocado oil
• 1/2 cup pecans sub: pistachios or walnuts
• 1/2 - 1 cup pomegranate seeds from 1 fruit (sub: dried cranberries or dried tart cherries)
• 1 1/2 cups edamame steamed (sub: black beans or chickpeas)
• 4 oz goat cheese sub: feta cheese

DRESSING

• 1/4 cup apple cider vinegar
• 1/4 cup avocado or olive oil
• 2 small shallots diced (sub: 1/2 red onion + 1/2 clove garlic)
• 2 Tbsp Dijon mustard
• 1 Tbsp honey
• dash of salt/pepper

• You will want to cook the farro and roast the Brussels sprouts at the same time, to minimize prep time. Preheat oven to 425 degrees. Place halved Brussels sprouts on a baking tray, drizzle with 2 Tbsp avocado oil, sprinkle with a little salt and pepper. Bake for 20 minutes, flip and bake another 20 minutes or until browned and soft.
• As Brussels are roasting, put farro in a medium sauce pan and cover with broth. Bring to a boil. Reduce to a simmer and cook for 25 - 30 minutes or until cooked through. Drain off any remaining broth.
• As this is all cooking, get the pomegranate seeds out. There's no easy way around this - it's always a pain, unless you buy them already out of the fruit.
• Prepare the dressing in a mason jar or container with a lid. Add all ingredients and shake.
• Now you're ready to put this salad together. Combine the farro, brussels, pecans, pomegranate, edamame, cheese and dressing together. Combine.
• Portion into containers for the week. This salad will keep for 3 - 5 days in the refrigerator.