Autumn Harvest Bowl with Apple Cider Vinaigrette

Roasted butternut squash and carrots, nutty farro, peppery arugula, craisins, goat cheese, walnuts, apples, crispy chickpeas and a creamy apple cider vinaigrette to tie it all together!

You can absolutely alter the recipe to fit your tastebuds or what you already have in the fridge/pantry. Don’t have farro? No problem, use rice, barley, quinoa, orzo, or another grain. Not a fan of butternut squash? Great, use sweet potatoes, potatoes or another root veggie.

Makes 4 servings

Ingredients:

Grain:

1 c. farro (or other grain that you prefer: barley, rice, quinoa), rinsed

2 quarts broth or water

¼ c. craisins

1 small red onion, chopped

2 Tbsp. dill, minced

Roasted Veggies:

4 large carrots, chopped into ½ inch rounds (peel them if you’d like)

1 small butternut squash, peeled and seeds removed, cut into ½ inch cubes

1 Tbsp. neutral oil

½ tsp. cinnamon

salt and pepper

Crispy Chickpeas:

1 can chickpeas (garbanzo beans), drained

1 Tbsp. neutral oil

½ tsp. paprika

salt and pepper

Harvest Bowl:

2 medium sweet apples, cut into cubes

5 oz. arugula

¼ c. walnuts, chopped

4 oz. goat cheese, crumbled

Creamy Apple Cider Vinaigrette:

2 tsp. dijon mustard

1 Tbsp. Apple cider vinegar

1 Tbsp. maple syrup

1 Tbsp. apple cider (if you don’t want you buy apple cider, you can skip this and the vinaigrette is still delicious)

¼ c. olive oil

¼ c. greek yogurt

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Make the vinaigrette: Whisk together all ingredients except the greek yogurt in a small bowl. Once combined, whisk in the greek yogurt. Taste and add more apple cider vinegar, dijon or syrup to suit your taste. Cover and refrigerate until ready to serve.

Make the farro: In a medium stockpot, bring the water or broth to a boil. Add in the rinsed farro and bring back to a boil. Cover with a lid and reduce heat to bring the water/broth to a simmer. Cook for 30 minutes or until farro is tender. Drain remaining liquid. Add in red onion, dill and craisins and mix. Set aside.

Meanwhile in a large mixing bowl, toss the chickpeas with the neutral oil, paprika and a sprinkle of salt and pepper. Transfer to one side of a large nonstick baking sheet in a single layer. In the same mixing bowl, toss the carrots and butternut squash with neutral oil, cinnamon and a sprinkle of salt and pepper. Transfer to the other side of the baking sheet in a single layer. Bake for 25-30 minutes or until the carrots and squash are browned and cooked through and the chickpeas are crunchy. Be sure to stir half way through.

Put it all together: divide the grain mixture, roasted veggies and crunchy chickpeas into your bowls. Next, add the arugula, walnuts, apples and goat cheese to each bowl. Drizzle the apple cider vinaigrette on top and enjoy warm or cold!