Name: Autumn Grain Bowl
Yield: 6 Servings
Ingredients: ¾ lb brussel sprouts; ¾ lb cauliflower florets; 3 cups butternut squash, cut into ½ “ cubes; 2 Tbsp extra virgin olive oil; 1 Tbsp white balsamic; ¾ tsp sea salt; 1 tsp fresh ground pepper; ½ tsp ground nutmeg; few pinches cayenne; 1 cup cooked white beans (great northern, cannellini, etc.) rinsed and drained; 1 cup cooked pearled farro (see below); ½ cup pomegranate seeds; 1 packed cups arugula; 1 Tbsp prepared horseradish; 1 large clove of garlic (you can roast garlic first if you can’t tolerate raw garlic); ½ shallot; 1 tsp honey; 2 Tbsp white wine vinegar; ¼ cup extra virgin olive oil; ½ tsp each sea salt and pepper, to taste; 1-2 Tbsp Italian parsley leaves, plus springs for garnish

Autumn Grain Bowl

Yield 6 Servings

Recipe adapted from Sprouted Kitchen

Ingredients

¾ lb brussel sprouts
¾ lb cauliflower florets
3 cups butternut squash, cut into ½ “ cubes
2 Tbsp extra virgin olive oil
1 Tbsp white balsamic
¾ tsp sea salt
1 tsp fresh ground pepper
½ tsp ground nutmeg
few pinches cayenne
1 cup cooked white beans (great northern, cannellini, etc.) rinsed and drained
1 cup cooked pearled farro (see below)
½ cup pomegranate seeds
1 packed cups arugula

Dressing:

1 Tbsp prepared horseradish
1 large clove of garlic (you can roast garlic first if you can’t tolerate raw garlic)
½ shallot
1 tsp honey
2 Tbsp white wine vinegar
¼ cup extra virgin olive oil
½ tsp each sea salt and pepper, to taste
1-2 Tbsp Italian parsley leaves, plus springs for garnish

Instructions

Preheat oven to 400.
Cut brussel sprouts in half lengthwise, cut cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with olive oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne and toss together with your hand to coat.
Roast in the oven for 20-30 mins, until edges are browned.
While vegetable are roasting cook farro; combine ½ cup farro with 1 ½ cups water and pinch of salt, bring to a boil, cover and simmer until faro is al dente, about 20 mins, drain.
To make dressing combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper in a mini blender or food processor. Blend together to mix well. Taste and set aside.
As soon as hot tray is out of the oven, add the beans and toss. Allow the vegetables to cool to room temp. Add the pomegranate seeds, farro, arugula and a good drizzle of the dressing and toss together.
This salad is served at room temp, could be served cold as well if you chill the roasted vegetables.

Notes

Use any vegetables you like, sweet potatoes, carrots, beets, etc.
Substitute any whole grain for the farro; quinoa, barley, cous cous, just make sure it’s 100% whole grain. Try toasting the grains before cooking them to add a depth of flavor and try stock instead of water.
Make extra veggies and grains and use for another recipe.

Nutrition Facts

Serving Size 2 cups

Amount Per Serving
Calories 387
% Daily Value
Total Fat 15.3 g		24%
Sodium 284 mg		12%
Total Carbohydrates 51.3 g		17%
	Dietary Fiber 12.9 g	52%
	Sugars 5.7 g
Protein 14.7 g		29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Autumn Grain Bowl