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Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
Preheat the oven to 400ºF. Toss the Brussels sprouts and butternut squash with oil, salt and pepper. Spread out on 2 baking sheets. Bake for 20 minutes, until soft and slightly charred.
On a platter, arrange the arugula, farro, roasted vegetables, pecans, apple, and pomegranate seeds.
To make the dressing: Put all ingredients in a jar and shake well until fully combined. Pour over salad and toss to combine.