Harvest Bowl
Ingredients
Vinaigrette
-
¼
cup
olive oil
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
maple syrup
-
1
tablespoon
Dijon mustard
-
½
teaspoon
garlic powder
-
to taste
salt and freshly ground black pepper
Butternut Squash
-
1
pound
butternut squash, peeled, seeded, and cut into ½-inch cubes
-
1
tablespoon
olive oil
-
1
tablespoon
fresh rosemary
-
to taste
salt and freshly ground black pepper
Farro
-
1½
teaspoons
olive oil
-
1
cup
farro, pearled or semi-pearled
-
2
cups
water
-
½
teaspoon
salt
Salad
-
1
bunch
kale, stemmed and torn
-
1
medium
apple, cored and thinly sliced
-
½
cup
toasted pecans
-
½
cup
pomegranate seeds
-
½
cup
feta cheese or goat cheese
Instructions
- Whisk together the vinaigrette ingredients in a small bowl.
- Preheat the oven to 425°F and prepare a baking sheet.
- Coat the diced butternut squash with olive oil, rosemary, salt, and pepper, then roast until tender.
- In a saucepan, heat olive oil, add farro, and toast briefly before adding water and salt. Cook until farro is tender.
- Massage the kale with vinaigrette and salt until wilted.
- Assemble the bowls with massaged kale, farro, roasted squash, apple slices, pecans, pomegranate seeds, and feta cheese, drizzling with additional vinaigrette.
Nutrition Facts (estimated)
Servings
4
Calories
608
Total fat
33g
Total carbohydrates
73g
Total protein
11g
Sodium
542mg
Cholesterol
17mg
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