Pin It I made this bowl on a Saturday when the farmers market had just started stocking those small sugar pumpkins. I wasn't planning on cooking anything elaborate, but the colors pulled me in. The kitchen smelled like caramel and earth while everything roasted, and I remember thinking it was the kind of meal that made me feel like I had my life together, even though I was still in my pajamas at noon.
The first time I served this to friends, one of them scraped the bowl clean and asked if there was more dressing. There wasn't, but I took it as a compliment. We sat around the table longer than usual that night, and someone said it felt like the kind of dinner that makes you slow down. I've been making it that way ever since.
Ingredients
- Farro or quinoa: Farro gives you that nutty chew, quinoa cooks faster and works if you need this done quickly or gluten-free.
- Pumpkin: Sugar pumpkins roast sweeter than carving ones, but butternut squash is just as good and easier to peel.
- Kale: Lacinato kale has thinner leaves and crisps up beautifully, but curly kale works if you massage it first.
- Red onion: Roasting mellows the bite and adds a slight sweetness that balances the tangy dressing.
- Pumpkin seeds: Toast them yourself if you have time, the flavor is deeper and they stay crunchy longer.
- Dried cranberries: They add little bursts of tartness that cut through the richness of the feta and oil.
- Feta cheese: Optional, but it brings a creamy saltiness that ties everything together.
- Apple cider vinegar: This is what makes the dressing bright, don't skip it or swap for something milder.
- Maple syrup: Just a teaspoon smooths out the acidity and rounds out the flavor without making it sweet.
- Dijon mustard: It emulsifies the dressing and adds a quiet sharpness you'll notice if it's missing.
Instructions
- Roast the pumpkin and onion:
- Preheat your oven to 400°F and toss the pumpkin cubes and onion slices with olive oil, salt, and pepper. Spread them out so they're not crowded, then roast for 25 to 30 minutes, flipping halfway so the edges caramelize evenly.
- Cook the grains:
- Rinse your farro or quinoa, then simmer it in vegetable broth until tender and the liquid is gone. Farro takes about 30 minutes, quinoa only 15, so plan accordingly.
- Add the kale:
- In the last 5 minutes, toss the kale right onto the baking sheet with the pumpkin. It'll wilt and crisp at the edges, which is exactly what you want.
- Make the dressing:
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper in a small bowl. Taste it and adjust if it needs more tang or sweetness.
- Assemble the bowls:
- Divide the grains among four bowls, then layer on the roasted vegetables, pumpkin seeds, cranberries, and feta. Drizzle the dressing over everything and finish with fresh parsley.
Pin It I started keeping a jar of this dressing in the fridge after realizing it works on almost anything. One morning I drizzled it over leftover roasted vegetables and eggs, and it tasted better than it had any right to. Now I make a double batch every time.
Choosing Your Grain
Farro has more personality, it's chewy and nutty and holds up to the roasted vegetables without getting mushy. Quinoa is faster and lighter, better if you want something you can eat cold straight from the fridge. I've also used brown rice and barley, both work fine but take longer to cook.
Making It Ahead
You can roast the vegetables and cook the grains up to three days in advance. Store them separately and assemble the bowls when you're ready to eat. The dressing keeps for a week in a sealed jar, just shake it before using since the oil will separate.
Customizing the Bowl
This recipe is flexible in a way that makes it easy to use what you have. I've swapped the pumpkin for sweet potato, added roasted chickpeas for protein, and used goat cheese instead of feta. Once you get the rhythm of grain plus roasted vegetables plus tangy dressing, you can shift the details around however you like.
- Try arugula or spinach if kale isn't your thing
- Add a soft-boiled egg or grilled chicken if you want more protein
- Use pecans or walnuts instead of pumpkin seeds for a different crunch
Pin It This bowl has become one of those recipes I make without thinking, the kind that fits into any season if you swap the vegetables around. It's simple enough for a weeknight and generous enough to share.
Recipe FAQs
- → What grains work best for this bowl?
Farro and quinoa are both excellent choices, offering nutty flavor and chewy texture. Quinoa is gluten-free, while farro contains gluten.
- → Can the pumpkin be substituted?
Yes, butternut squash or sweet potato can replace pumpkin for a similar sweetness and texture when roasted.
- → How do I know when the pumpkin is done roasting?
The cubes should be tender when pierced with a fork and slightly caramelized on the edges after 25–30 minutes in a 400°F oven.
- → Is the dressing necessary and can it be modified?
The dressing balances the dish with acidity and sweetness but can be adjusted to taste or omitted for a lighter option.
- → How do I keep the kale from becoming too soft?
Add chopped kale during the last 5 minutes of roasting to keep it wilted but still slightly crisp around the edges.