You will want to cook the farro and roast the Brussels sprouts at the same time, to minimize prep time. Preheat oven to 425 degrees. Place halved Brussels sprouts on a baking tray, drizzle with 2 Tbsp avocado oil, sprinkle with a little salt and pepper. Bake for 20 minutes, flip and bake another 20 minutes or until browned and soft.
As Brussels are roasting, put farro in a medium sauce pan and cover with broth. Bring to a boil. Reduce to a simmer and cook for 25 - 30 minutes or until cooked through. Drain off any remaining broth.
As this is all cooking, get the pomegranate seeds out. There's no easy way around this - it's always a pain, unless you buy them already out of the fruit.
Prepare the dressing in a mason jar or container with a lid. Add all ingredients and shake.
Now you're ready to put this salad together. Combine the farro, brussels, pecans, pomegranate, edamame, cheese and dressing together. Combine.
Portion into containers for the week. This salad will keep for 3 - 5 days in the refrigerator.