Make the Brussels Sprouts: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.
Make the Farro Salad: In a large bowl, combine 1 tablespoon olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice. Serve with microgreens for garnish, if using, and enjoy.
Note: this salad is good hot or at room temperature. For a gluten-free version: skip the farro or use quinoa instead.
Recipe by Love and Lemons at https://www.loveandlemons.com/balsamic-brussels-sprouts/