This roasted Brussels sprout salad recipe pairs crispy roasted Brussels sprouts with hearty farro, chewy and sweet dried cranberries, and crumbled blue cheese for an extra punch of flavour!
LET'S MAKE IT
Clean brussels sprouts and cut each sprout in half.
Transfer brussels sprouts to a baking sheet + toss them in olive oil + salt. Roast in oven.
After 25 minutes, brussels sprouts should be browned + crispy! Remove from oven.
Meanwhile, cook farro on the stovetop. Spread on a clean baking sheet to cool (this prevents it from getting mushy!)
Make salad dressing with olive oil, lemon juice, ACV, garlic powder, honey, dijon, salt + pepper.
Toss roasted brussels sprouts with cooked farro, dried cranberries, blue cheese + dressing. Serve + enjoy!