Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

In a large saucepan, combine the farro with 4 cups of water. Bring to a boil.

Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.

Meanwhile, place the brussels sprouts on one of the prepared baking sheets, toss with olive oil and season with salt and pepper.

Cook for 30 minutes or until tender, shaking the pan halfway through.

While sprouts bake, in a medium bowl, whisk together the maple syrup and cinnamon.

Add the pecans and toss well to combine.

Spread the pecans out on the other prepared baking sheet and season with salt.

Bake for 10 minutes and let cool. Break up roughly.

Spiralize the apple with Blade D. If the noodles don’t break up easily when tossed, chop roughly first.

Whisk together all of the ingredients for the dressing. Set aside.

In a large mixing bowl, add the cooked sprouts and farro, apple noodles, half the baked pecans, and half the goat cheese. Pour over the dressing and toss well to combine.

Serve the farro salad sprinkled with remaining pecans and goat cheese.