Thanksgiving Brussel Sprouts Salad

— Paige Garrett, beRevolutionarie Integrated Health Coach


  • 12 oz shredded brussels sprouts 
  • 1 cup cooked farro (cooled or warm) 
  • ½ cup unsweetened dried cranberries
  • ¼ cup sunflower seeds or pumpkin seeds 
  • 1 small shallot, diced
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar 
  • 1 tsp mustard
  • 1 tsp honey or maple syrup 
  • Salt and pepper to taste 


  • In a large bowl, combine the brussels sprouts, cooked farro, unsweetened dried cranberries, and sunflower or pumpkin seeds 
  • Meanwhile, whisk together the shallot, olive oil, apple cider vinegar, mustard, honey or maple syrup, salt, and pepper in a small bowl
  • Dress the salad with the vinaigrette and let sit for at least 30 minutes at room temperature or in the refrigerator (it will be good in the fridge for up to 3 days and gets better, with time!)