# 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 leaves 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
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and sliced red onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25 to 30 minutes, turning halfway through, until pumpkin is tender and caramelized.
03 - While roasting, rinse farro or quinoa. Combine grains with vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender and liquid is absorbed (farro: 25–30 minutes; quinoa: 15 minutes). Fluff with a fork.
04 - During the last 5 minutes of roasting, add chopped kale to the baking sheet. Toss gently and return to the oven until kale is wilted and slightly crispy at the edges.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until combined.
06 - Divide cooked grains among four serving bowls. Top each with roasted pumpkin, onion, kale, pumpkin seeds, dried cranberries, and feta cheese if desired. Drizzle with dressing and sprinkle with fresh parsley.
07 - Serve warm or at room temperature.
