Harvest Farro Salad with Brussels Sprouts, Sweet Potato, and Cranberry Dressing

Instructions

1. Set oven to 400°F. Toss Brussels sprouts and sweet potato with olive oil, salt, and pepper, then spread them in an even layer on a parchment-lined baking sheet and roast for about 30 minutes, until golden (tossing once halfway through.)
2. While the veggies are roasting, cook farro according to package directions, and drain off any excess liquid.
3. To make the dressing, combine all dressing ingredients in a small blender or food processor and mix until smooth.
4. Toss dressing with navy beans, roasted vegetables, cooked farro, pecans, dried cranberries, and goat cheese.