Winter Sprouts and Farro Salad

Ingredients

• 1 pound DOLE^® Brussels Sprouts, quartered
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup dry farro
• 1 DOLE^® Green Apple, halved, cored and chopped
• ½ cup chopped unsweetened dried cranberries
• ½ cup lite honey-mustard vinaigrette
• Crumbled goat or feta cheese (optional)

Directions

1. Preheat oven to 425°F; line a rimmed baking pan with parchment paper. Toss Brussels sprouts, oil, and ¼ teaspoon each salt and pepper on prepared pan; roast 17 minutes or until tender and charred, stirring once.
2. Prepare farro as label directs; drain if necessary.
3. Toss apple, cranberries, vinaigrette, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; fold in Brussels sprouts and farro. Serve warm sprinkled with cheese, if desired, or cover and refrigerate 1 hour or until chilled. Makes about 5 cups.