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Ingredients
  • 2 cups farro
  • 2 cups apple cider plus 3 tablespoons
  • 3 to 4 bay leaves
  • 1 medium butternut squash
  • ½ pound Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • ½ cup sliced almonds
  • ½ cup dried cranberries
  • 1 to 2 Honeycrisp apples, seeded and diced
  • ¼ cup chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • Juice of one lemon
  • ½ shallot, minced
  • 1 tablespoon Dijon mustard
  • ¾ cup extra-virgin olive oil
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