Name: Citrus-Roasted Chicken Thigh & Farro Salad with Roasted Brussels, Pomegranate & Hazelnut Vinaigrette
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Modern Mediterranean
Ingredients: 640 g (about 4 thighs, ~160 g each) Boneless skin-on chicken thighs; 280 g Pearled farro (uncooked); 480 g Brussels sprouts, trimmed and halved; 120 g Pomegranate seeds (arils); 80 g Toasted hazelnuts, roughly chopped; 160 g Baby arugula; 6 tbsp (divided: 4 tbsp for roasting, 2 tbsp for dressing) Extra-virgin olive oil; 120 ml (about 1/2 cup) Fresh orange juice; 4 tsp Dijon mustard; 4 tsp Runny honey or maple syrup; 12-16 small sprigs Fresh thyme sprigs; 4 small cloves Garlic, minced

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