3/4 cup uncooked farro
1 lb. Brussels sprouts, sliced in half
1 small red onion, sliced into wedges
1 1/2 Tbsp. balsamic vinegar
1 tsp. maple syrup
2 Tbsp. fresh lemon juice, more to taste
1/2 tsp. Dijon mustard
1/3 cup toasted pecans
1/3 cup dried cranberries
Handful of micro greens, optional
Sea salt and freshly ground black pepper
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Bring a medium pot of water to a boil. Rinse the farro and add it to the boiling water. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until tender but still chewy. Drain and spread on a plate to cool and dry.
Place the Brussels sprouts and red onion wedges in a large bowl. Drizzle the balsamic vinegar and maple syrup over the vegetables, along with a few pinches of salt and pepper. Stir to combine. Pour the vegetables onto the baking sheet and spread out evenly. Roast until tender and browned around the edges, 30 to 40 minutes.
Meanwhile, in a large bowl, combine the lemon juice, Dijon mustard, 2 tsp. olive oil (optional), and pinches of salt and pepper. Thin it with a few teaspoons of water or vegetable broth, if not using oil. Add the farro and stir to combine. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice.
Serve with micro greens for garnish, if using.
Note: this salad is good hot or at room temperature