Pin It I threw this together on a Tuesday when the farmers market had those small sugar pumpkins piled high and I grabbed one without a plan. My kale was wilting in the crisper, and I had half a bag of farro I kept meaning to use. What started as leftovers rescue turned into something I now crave every October.
The first time I made this for friends, someone asked if I catered it. I laughed because I had been rushing, tossing everything onto one sheet pan while the farro bubbled away. The pumpkin came out sweet and caramelized, the kale crispy at the tips, and suddenly my kitchen smelled like a cozy cafe.
Ingredients
- Farro or quinoa: Farro gives you that nutty chew, but quinoa works beautifully if you want it gluten-free or faster.
- Pumpkin: Cut it into even cubes so everything roasts at the same pace, sweet and tender with crispy edges.
- Kale: Strip the tough stems or it will stay chewy, and toss it in at the end so it wilts without turning to dust.
- Red onion: Roasting mellows the bite and adds a hint of sweetness that plays off the pumpkin.
- Pumpkin seeds: Toast them yourself if you have time, the nutty crunch is worth it.
- Dried cranberries: They add little bursts of tart sweetness that balance the earthy grains.
- Feta cheese: Salty and creamy, it ties everything together, but skip it if you are keeping it vegan.
- Apple cider vinegar: Brightens the whole bowl, cutting through the richness with just a little tang.
- Maple syrup: A touch of sweetness in the dressing makes all the roasted flavors sing.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment so cleanup is easy. Trust me, roasted pumpkin sticks.
- Roast the pumpkin and onion:
- Toss the cubes and onion slices with olive oil, salt, and pepper, then spread them out so they caramelize instead of steam. Flip them halfway through for even browning.
- Cook the grains:
- Rinse your farro or quinoa, then simmer it in vegetable broth until tender and fluffy. The broth adds a depth plain water cannot match.
- Add the kale:
- In the last five minutes, toss the kale right onto the sheet with the pumpkin. It wilts and crisps at the edges, soaking up all those roasted flavors.
- Whisk the dressing:
- Combine olive oil, vinegar, maple syrup, mustard, salt, and pepper in a small bowl. Taste it and adjust, you want tangy, sweet, and just right.
- Build your bowls:
- Start with warm grains, pile on the roasted vegetables, then scatter seeds, cranberries, feta, and parsley. Drizzle generously with dressing and dig in.
Pin It My neighbor knocked on my door one evening because the smell had drifted across the yard. I packed her a bowl to go, and she texted me later asking for the recipe. That is when I knew this was more than just dinner, it was the kind of thing you want to share.
Make It Your Own
Swap the pumpkin for butternut squash or sweet potato if that is what you have. Add roasted chickpeas for extra protein, or toss in leftover grilled chicken. I have made this with spinach instead of kale, and it was just as good.
Storing and Reheating
Keep the grains, roasted vegetables, and dressing separate in the fridge for up to four days. Reheat the vegetables gently in the oven or microwave, then assemble fresh bowls. The textures stay better when you do not store it all mixed together.
Serving Suggestions
This pairs beautifully with a crisp Sauvignon Blanc or sparkling water with lemon. Serve it warm on a chilly evening or at room temperature for a picnic or potluck.
- Double the dressing and use leftovers on salads all week.
- Toast extra pumpkin seeds with a pinch of smoked paprika for snacking.
- Try it with a fried egg on top for breakfast, it is quietly genius.
Pin It This bowl has become my answer to the question of what to make when I want something nourishing and beautiful without overthinking it. I hope it becomes that for you, too.
Recipe FAQ
- → Can I use quinoa instead of farro?
Yes, quinoa is an excellent gluten-free alternative to farro and cooks faster, providing a similar texture and nutty flavor.
- → How do I prevent the kale from becoming soggy?
Add kale to the roasting pan during the last few minutes. This helps it wilt slightly while keeping a crisp edge.
- → What can I substitute for pumpkin seeds?
Toasted sunflower seeds or chopped nuts like walnuts add a similar crunch and nutty flavor.
- → Is there a way to make this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep the dish vegan-friendly.
- → Can I prepare components ahead of time?
Yes, grains can be cooked in advance and pumpkin roasted a day prior; assemble and dress just before serving for best texture.