A nourishing bowl of grains, roasted pumpkin, kale, and savory toppings for a cozy autumn dish.
# What You'll Need:
→ 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 (pepitas)
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
# Directions:
01 - Preheat the oven to 400°F and 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 pumpkin and onion for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
04 - Rinse farro or quinoa. Combine grains with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and simmer until tender and liquid is absorbed (farro: 25-30 minutes, quinoa: 15 minutes). Fluff with a fork.
05 - In the final 5 minutes of roasting, add the chopped kale to the baking sheet with pumpkin and onion. Toss gently and return to oven until kale wilts and edges crisp.
06 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Divide cooked grains into 4 bowls. Top with roasted pumpkin, onion, kale, toasted pumpkin seeds, dried cranberries, and optional feta cheese. Drizzle with dressing and garnish with fresh parsley.
08 - Serve warm or at room temperature.
