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Active time
10 minutes
Total time
1 hour
4 servings
Serving Size
1/4 of recipe


½ pound Brussels sprouts, halved

1 medium sweet potato, diced

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

1 cup farro

1 can navy beans (or other white bean), rinsed and drained

¼ cup pecans (or walnuts)

¼ cup dried cranberries

3 tablespoons crumbled goat cheese (or blue cheese)



2 tablespoons fresh or frozen cranberries

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

¼ cup olive oil

¼ teaspoon salt

  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.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 520
Total Fat: 21g
Saturated Fat: 3.5g
Sodium: 420mg
Carbohydrate: 70g
Fiber: 13g
Total Sugar: 13g (Added Sugar: 2g)
Protein: 16g

Yield: 4 servings

Serving Size: 1/4 of recipe

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