A nourishing bowl with grains, roasted pumpkin, kale, seeds, and tangy dressing for an autumn-inspired 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 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 fresh parsley, chopped
→ 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
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine pumpkin cubes and sliced red onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until pumpkin is tender and lightly caramelized.
03 - Rinse farro or quinoa. In a medium saucepan, bring vegetable broth or water to a boil. Add grains, reduce heat, and simmer until tender and liquid is absorbed—approximately 25 to 30 minutes for farro or 15 minutes for quinoa. Fluff with a fork.
04 - During the final 5 minutes of roasting, add chopped kale to the baking sheet. Gently toss and return to the oven until kale wilts and edges crisp slightly.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until emulsified.
06 - Divide cooked grains evenly among four bowls. Top with roasted pumpkin, onion, kale, toasted pumpkin seeds, dried cranberries, and feta cheese if using. Drizzle with dressing and sprinkle fresh parsley over each serving.
07 - Serve the bowls warm or at room temperature.
