Autumn Sunshine Bowl
Bursting with the flavors of the season, this colorful bowl brings together nourishing grains, roasted butternut squash, and a zesty orange dressing that ties it all together.
Ingredients:
- 2 cups organic kale
- 1 cup organic farro (cooked)
- 1/2 cup organic butternut squash (cubed)
- 1/2 cup organic pomegranate arils
- 1/2 cup organic apple slices
- 1/4 cup organic pistachios
- 1/4 cup organic feta cheese (crumbled)
- Juice of 1/2 an organic lemon
- 1 tbsp organic olive oil
- Sea salt and black pepper to taste
Salad Dressing:
- 3 tbsp Uncle Matt’s Organic Orange Juice
- 2 tbsp organic olive oil
- A pinch of salt and pepper to taste
Instructions:
- Cook the farro according to package instructions and let it cool.
- Peel and cube the butternut squash, toss with olive oil, sea salt, and black pepper, then roast at 400°F for 20–25 minutes until tender and golden.
- Massage the chopped kale with a squeeze of lemon juice and a pinch of salt until softened.
- In a bowl, layer the kale, farro, roasted squash, pomegranate arils, apple slices, pistachios, and feta.
- In a small bowl, whisk together Uncle Matt’s Organic Orange Juice, , olive oil, salt and black pepper, then drizzle over the top.
- Mix and enjoy!
