A nourishing bowl with grains, roasted pumpkin, kale, pumpkin seeds, cranberries, and a tangy dressing.
# 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 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
# How-To:
01 - Preheat 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 in a single layer on the 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, combine with vegetable broth or water. Bring to a boil, reduce heat to simmer, and cook until tender and liquid is absorbed (farro: 25–30 minutes, quinoa: 15 minutes). Fluff with a fork.
04 - In the last 5 minutes of roasting, add chopped kale to the baking sheet with pumpkin and onion. Toss gently and continue roasting until kale is wilted and edges are slightly crisp.
05 - Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl until combined.
06 - Divide cooked grains among four bowls. Top each with roasted pumpkin, onion, kale, toasted pumpkin seeds, dried cranberries, and optional feta. Drizzle with dressing and garnish with fresh parsley.
07 - Serve warm or at room temperature.
