a crunchy and sweet salad perfect prepping ahead of time.
Add the dried farro and vegetable sock to a medium pot. Heat on medium with a cover. Stir occasionally until there is no more stock.
Add the tsp of olive oil and the shredded Brussels sprouts to a skillet. Cook for 5-10 minutes until the Brussel sprouts are cooked, but still have a crunch.
Slice the avocado into cubes.
Deseed the pomegranate.
To assemble the salad, Mix to the cooked Brussel sprouts and shredded cabbage. Add in the farro. Mix in the avocado, pomegranate, and sunflower seeds.
Juice the blood orange. In a jar, add the blood orange, vinegar, and olive oil. Mince the garlic and add it to the jar. Add the cover and shake the dressing until it was well combined.
Add 2-4 tbsp of dressing to the salad.
I purchased pre-shredded Brussels sprouts and Cabbage.