# What You'll Need:
→ Grains
01 - 1 cup farro or quinoa, uncooked
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 3 cups pumpkin, peeled and cut into 1-inch cubes
04 - 2 cups kale, stems removed and chopped
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Toppings & Garnish
09 - 1/4 cup toasted pumpkin seeds (pepitas)
10 - 1/4 cup dried cranberries
11 - 1/3 cup crumbled feta cheese (optional)
12 - 2 tablespoons chopped fresh parsley
→ Dressing
13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and sliced onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes, turning halfway through, until pumpkin is tender and caramelized.
03 - Rinse farro or quinoa thoroughly. In a medium saucepan, combine grains with vegetable broth or water. Bring to a boil, then reduce heat and simmer until tender and liquid is absorbed—approximately 25 to 30 minutes for farro or 15 minutes for quinoa. Fluff with a fork.
04 - During the final 5 minutes of roasting, add chopped kale to the baking sheet with pumpkin and onion. Toss gently and return to oven until kale wilts and edges become crispy.
05 - Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Divide cooked grains evenly among four bowls. Top with roasted pumpkin, onion, kale, pumpkin seeds, dried cranberries, and feta cheese if using. Drizzle with dressing and garnish with fresh parsley.
07 - Serve warm or at room temperature.
