Autumn Harvest Farro Bowls

Ingredients

• 1 cupfarro, semi-pearled, rinsed
• 4 cupbutternut squash, peeled, 3/4-inch cubes
• 5 tbspolive oil, divided
• 2 tbspmaple syrup, divided
• 1kale, bunch, lacinato, stems removed, thinly sliced
• 1apple, crisp, diced
• ½ cuppecans, toasted
• ½ cupfeta cheese, crumbled
• 2 tbspapple cider vinegar
• 1 tspDijon mustard
• salt
• black pepper

Method

1. Simmer the farro in plenty of salted water until tender but still chewy, then drain.

   ⏱ 25 min

2. Meanwhile, heat the oven to 425°F. Toss the squash with 2 tbsp oil, 1 tbsp maple syrup, salt and pepper on a sheet pan.

3. Roast, turning once, until tender and caramelized at the edges.

   ⏱ 25 min

4. Whisk the remaining 3 tbsp oil and 1 tbsp maple syrup with the vinegar, Dijon and a pinch of salt.

5. Put the kale in a big bowl with a spoonful of the dressing and a pinch of salt, and squeeze and massage it with your hands for 1 minute until dark and tender.

6. Toss the farro with the kale and half the remaining dressing. Divide among 4 bowls and top with squash, apple, pecans and feta. Drizzle with the rest of the dressing.