Serves 1
Directions
- 1Rinse the pearled farro and cook according to package instructions.
- 2Peel, seed, and chop the butternut squash into 1/2-inch cubes.
- 3Drain and rinse the canned chickpeas.
- 4Place the squash cubes and chickpeas on a baking sheet. Drizzle with olive oil, then season with salt, pepper, oregano, and garlic powder. Toss to combine.
- 5Thinly slice the shallots and sauté in a pan until crispy.
- 6Remove ribs from kale and thinly slice. Add to the baking sheet with the squash and chickpeas, and roast.
- 7Chop the bread cheese into 1/2-inch cubes and fry in a pan until golden.
- 8Combine minced garlic, honey, red pepper flakes, lemon zest, lemon juice, and olive oil in a blender or shaker. Mix well to create the dressing.
- 9Assemble the grain bowl by adding the cooked farro, roasted squash, chickpeas, kale, fried bread cheese, crispy shallots, and chopped pistachios to a large serving bowl. Pour the dressing over the top and toss to combine.
Ingredients
- 1 cup pearled farro
- 1 can chickpeas
- 1 small butternut squash
- 5 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 bunch kale
- 4 whole shallots
- 6 oz bread cheese
- 1/2 cup pistachios
- 2 cloves garlic
- 2 tbsp honey
- 1 pinch red pepper flakes
- 1 whole lemon zest
- 3 tbsp lemon juice
- 1/3 cup olive oil
Equipment
strainerchef's knifebaking sheetpanspatulakitchen shearstongsblendermixing bowl
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