Cuencos de cosecha nutritivos con vinagreta balsámica

Ingredientes

• 1 cup farro (I love TJ's 10-minute farro), cooked according to package directions
• 2 cups cubed butternut squash (I used a bag pre-cut squash, can sub sweet potatoes)
• 1 12 oz bag shaved Brussels sprouts
• 2 tbsp extra virgin olive oil
• 3/4 tsp kosher salt + freshly ground black pepper
• 2 cups rotisserie chicken, chopped or shredded* (optional, omit for vegetarian)
• 2 oz goat cheese
• 1 sweet crisp apple, like HoneyCrisp or SweeTango
• 1/4 cup roasted salted pecans, chopped
• 1/4 cup dried cherries (can sub pomegranate arils)
• Better Than Bottled Balsamic Vinaigrette (you'll have leftovers)
• large handful of arugula, for serving

Preparación

1. 1

   Roast veg: Preheat oven to 400F. Line an extra large baking sheet (or two regular ones) with parchment paper for easy cleanup. Place squash and Brussels sprouts on baking sheet. Drizzle with oil an sprinkle with salt and pepper. Toss to coat and spread out so they're in one even layer, not overlapping. Cook for 30 minutes, tossing halfway through.

2. 2

   Cook farro: according to package directions while veggies roast.

3. 3

   Make balsamic vinaigrette: .

4. 4

   Assemble bowls: by placing a bed of grains in a shallow bowl and a small handful of arugula on the side. Top with veggies, chicken if using, apples, a sprinkle of goat cheese, pecans, and dried cherries. Drizzle liberally with dressing and dig in!