Nutty grains with roasted pumpkin, kale, and a tangy dressing create a nourishing and flavorful autumn dish.
# Ingredient List:
→ Grains
01 - 1 cup farro or quinoa, uncooked
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 3 cups pumpkin, peeled and cut into 1-inch cubes
04 - 2 cups kale, stems removed and leaves chopped
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Toppings & Garnish
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup dried cranberries
11 - 1/3 cup crumbled feta cheese (optional)
12 - 2 tablespoons chopped fresh parsley
→ Dressing
13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and sliced red onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway, until pumpkin is tender and lightly caramelized.
04 - While vegetables roast, rinse farro or quinoa. Combine with vegetable broth or water in a medium saucepan. Bring to a boil, then simmer following package directions—farro for 25 to 30 minutes or quinoa for 15 minutes—until tender and liquid is absorbed. Fluff with a fork.
05 - During the last 5 minutes of roasting, add chopped kale to the baking sheet. Toss gently and continue roasting until kale wilts and edges become slightly crisp.
06 - Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
07 - Divide cooked grains evenly among four bowls. Top each with roasted pumpkin, onion, kale, toasted pumpkin seeds, dried cranberries, and feta cheese if using. Drizzle with dressing and garnish with chopped fresh parsley.
08 - Serve warm or at room temperature.
