Roasted Carrot & Squash Farro Bowl with Herbed Kale, Feta & Pomegranate
Servings: 4
A vibrant vegetarian grain bowl with farro, roasted carrots, squash, kale, feta, pistachios, pomegranate, and a fresh green herb dressing.
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Ingredients
- 1 cup farro
- 2 cups vegetable broth or water
- 1 small delicata squash or 2 cups cubed butternut squash
- 1 bunch rainbow carrots
- 1 medium red onion
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups kale
- 1 teaspoon lemon juice
- 1/3 cup crumbled feta
- 1/4 cup chopped pistachios
- 1/3 cup pomegranate arils
- Fresh dill parsley, or carrot fronds
Green Herb Dressing
- 1 cup parsley
- 1/4 cup dill
- 1 small garlic clove
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
- 2 –3 tablespoons water
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook farro until tender.
- Roast squash, carrots, and red onion at 425°F for 25–30 minutes.
- Massage kale with lemon juice and a little olive oil.
- Blend the dressing ingredients until smooth.
- Assemble farro, kale, roasted vegetables, and dressing.
- Top with feta, pistachios, pomegranate, and herbs.
- Serve warm or at room temperature.
Notes
Spoon some of the green herb dressing over the vegetables after assembling your bowl. Blend well and enjoy. What a delicious treat!