Description
These vibrant, plant-forward bowls combine sweet, balsamic-roasted butternut squash with hearty, nutty farro and creamy chickpeas. Served over a bed of peppery arugula and topped with crunchy pomegranate arils, pepitas, and crumbled feta, this meal is a perfect balance of textures and flavors. Drizzled with a zesty maple-mustard dressing, it is an inviting, wholesome dish that nourishes the body and feels like a gentle, comforting embrace for lunch or dinner.
Ingredients
4 cups butternut squash, 1-inch cubes
1/2 red onion, chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 pinch cayenne pepper
3 cups cooked farro
1 cup canned chickpeas, drained and rinsed
4 cups baby arugula
1/2 cup feta cheese, crumbled
1/4 cup pepitas
1/3 cup pomegranate arils
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil (dressing)
2 tablespoons balsamic vinegar (dressing)
1 tablespoon Dijon mustard (dressing)
1 tablespoon maple syrup (dressing)
Instructions
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the butternut squash and red onion with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, cayenne pepper, salt, and pepper.
Roast for 25-30 minutes until the squash is tender and caramelized.
While the squash roasts, whisk together the dressing ingredients in a small bowl until emulsified.
In a large serving bowl, spread the fresh baby arugula.
Layer with cooked farro, roasted squash mixture, and chickpeas.
Top with crumbled feta, pepitas, pomegranate arils, and chopped parsley.
Drizzle with the prepared maple-mustard dressing and serve warm.
Notes
Leftovers store well in an airtight container for up to 3 days in the refrigerator. If serving cold, remove from the fridge 15 minutes before eating to take the chill off. The squash can be roasted up to 2 days in advance.
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 9g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg