Name: Fall harvest grain bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 200 g farro (cooked); 200 g roasted butternut squash; 150 g roasted Brussels sprouts; 30 g dried cranberries; 30 g candied pecans; 40 g goat cheese, crumbled; 2 tbsp balsamic vinaigrette; 1 tsp fresh sage; 1 to taste salt + pepper

Cube butternut and halve Brussels. Toss with olive oil + salt + pepper. Roast at 220 °C / 425 °F for 25 min, flipping halfway.

Cook farro per package, about 25 min. Drain.

Whisk balsamic vinaigrette with chopped sage.

Combine farro + roasted veg in a bowl. Top with cranberries, candied pecans, and crumbled goat cheese.

Drizzle vinaigrette and toss gently.

Fall harvest grain bowl

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