Description
These vibrant bowls feature a harmonious blend of caramelized, balsamic-glazed butternut squash and red onion paired with nutty farro and protein-rich chickpeas. Topped with peppery arugula, salty feta, crunchy pepitas, and sweet pomegranate arils, this dish is a nourishing, plant-forward meal perfect for meal prep or a cozy dinner. The light maple-mustard dressing ties all the flavors together for a balanced, satisfying experience in every bite.
Ingredients
4 cups butternut squash, 1-inch cubed
1/2 red onion, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 pinch cayenne pepper
3 cups cooked farro
1 cup chickpeas, rinsed
4 cups baby arugula
1/2 cup feta cheese, crumbled
1/4 cup pepitas
1/4 cup pomegranate arils
For the dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash and red onion with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, cayenne, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized.
Prepare the dressing by whisking olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
In a large bowl, combine the cooked farro, roasted vegetables, and chickpeas.
Fold in the fresh arugula just before serving.
Divide into bowls and garnish with crumbled feta, pepitas, and pomegranate arils.
Drizzle with the prepared dressing and serve.
Notes
Farro can be cooked ahead of time to save effort. Feel free to substitute feta with goat cheese if preferred. Keep the dressing separate until serving to keep the arugula fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg