For the Salad:

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 cups baby carrots, peeled and halved
• 1 cup cooked farro (prepare according to package instructions)
• 2 apples, thinly sliced (choose your favorite variety)
• Olive oil for roasting
• Salt and black pepper to taste

For the Pickled Raisins:

Ingredients:

• 1/2 cup raisins
• 1/2 cup apple cider vinegar
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon salt

For the Creamy Garlic Dressing:

• 1/4 cup sunflower seed butter
• 1 garlic clove, peeled
• 1 tablespoon nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1/2 cup water
• Salt and black pepper, to taste

For the Spiced Maple Pepitas:

• 1/2 cup pumpkin seeds (pepitas)
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Pinch of salt

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts and baby carrots with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for about 20-25 minutes, or until they are tender and caramelized. Turn them occasionally for even roasting.
3. In a large mixing bowl, toss the halved Brussels sprouts and carrot strips with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.
4. Roast the Brussels sprouts and carrots in the preheated oven for about 20-25 minutes or until they are golden brown and crispy. Toss them halfway through for even roasting.
5. While the vegetables are roasting, prepare the pickled raisins. In a small saucepan, combine the raisins, apple cider vinegar, honey or maple syrup, and salt. Bring the mixture to a simmer, then remove it from heat and let it cool. This will create a quick pickled effect.
6. While the vegetables are roasting, prepare the creamy garlic dressing. In a blender or food processor, combine sunflower seed butter, peeled garlic clove, nutritional yeast, lemon juice, orange juice, olive oil, Dijon mustard, maple syrup, and water. Blend until smooth.
7. In a small pan over medium heat, combine pumpkin seeds, maple syrup, ground cinnamon, cayenne pepper, and a pinch of salt. Stir continuously until the pumpkin seeds are coated and the maple syrup has caramelized, about 3-4 minutes. Remove from heat and let them cool.
8. Once the Brussels sprouts and carrots are done, remove them from the oven and let them cool slightly.
9. To assemble the salad, start with a bed of cooked farro on a serving platter.
10. Top the farro with the roasted Brussels sprouts and carrots, followed by the thinly sliced apples, pickled raisins, and spiced pepitas.
11. Drizzle the creamy garlic dressing over the salad or serve it on the side.
12. Toss the salad gently to combine all the ingredients, and serve immediately.