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Fall Farro Salad with Roasted Brussels Sprouts, Pumpkin, Cranberries & Walnuts
Ingredients
  • 1 Pound Brussels Sprouts
  • 1 Pound Pumpkin
  • 4 Tablespoons Olive Oil, Divided
  • 4 Cups Cooked Farro (See Note Above)
  • 4 Green Onions, Chopped
  • 1/3 Cup Fresh Parsley Leaves, Coarsely Chopped
  • 1/3 Cup Dried Cranberries
  • 1/3 Cup Toasted Walnuts, Chopped (See Note Above)
  • DRESSING:
  • 4 Tablespoons Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt & Pepper
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