Build-Your-Own Harvest Bowls with Balsamic Vinaigrette
Ingredients
-
1
cup
farro
-
2
cups
cubed butternut squash
-
1
bag
shredded Brussels sprouts (12 oz)
-
2
tablespoons
extra virgin olive oil
-
¾
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
2
cups
rotisserie chicken (optional)
-
2
ounces
goat cheese
-
1
sweet crisp apple
like HoneyCrisp or SweeTango
-
¼
cup
roasted salted pecans
-
¼
cup
dried cherries
-
to taste
Balsamic Vinaigrette
-
large handful
arugula
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Place the butternut squash and Brussels sprouts on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for 30 minutes, tossing halfway through.
- While the vegetables roast, cook the farro according to package instructions.
- Prepare the balsamic vinaigrette.
- Assemble the bowls by layering farro, arugula, roasted vegetables, chicken (if using), apple, goat cheese, pecans, and dried cherries.
- Drizzle with balsamic vinaigrette and serve.
Nutrition Facts (estimated)
Servings
4
Calories
541
Total fat
29.4g
Total carbohydrates
63.2g
Total protein
13.2g
Sodium
460mg
Cholesterol
6.5mg
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