INGREDIENTS
1 lb
Brussels sprouts
1/3 cup
Cranberries, dried
1 handful
Microgreens
1
Red onion, small
1 1/2 tbsp
Balsamic vinegar
1/2 tsp
Dijon mustard
2 tbsp
Lemon juice, fresh
1 tsp
Maple syrup
3/4 cup
Farro
1
Sea salt and freshly ground black pepper
1
Olive oil, Extra-virgin
1/3 cup
Pecans, toasted