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Preheat oven to 350 degrees. Spread brussels sprouts and onions on a parchment-lined sheet pan. Drizzle with Meyer lemon olive oil, toss to coat. Roast in the oven until brussels sprouts and onions are tender and golden (about 20-30 min).
In a small bowl, combine walnut oil, maple balsamic, Dijon mustard, salt and pepper. Whisk until smooth. Set aside.
In a large bowl. Combine roasted brussels sprouts, roasted onions, farro, walnuts, cranberries and arugula or kale. Add maple walnut dressing. Toss to coat.
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