Seasonal Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). On a large baking sheet, toss the butternut squash, halved Brussels sprouts, carrots, red onion wedges, and diced beets with 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon thyme leaves, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread into a single layer with space between pieces for even browning.

Roast for 25–30 minutes, tossing once halfway through, until vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.

Rinse the farro under cold water. In a medium saucepan combine 1 cup farro and 2.5 cups water or vegetable broth with 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook 20–25 minutes for pearled farro (or according to package for your grain) until tender but chewy. Drain any excess liquid.

While the farro is still warm, fold in 2 cups baby spinach and 1 teaspoon lemon zest. The residual heat will wilt the spinach gently. Adjust seasoning with a pinch of salt if needed and keep warm.

In a small bowl, combine 4 oz soft goat cheese with 2 tablespoons plain Greek yogurt to loosen it. Stir in 1 teaspoon chopped fresh chives, 1 teaspoon maple syrup, and 1/4 teaspoon sea salt until smooth. Fold in the chopped toasted pecans, reserving a tablespoon for garnish.

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or sweetness to preference.

Divide the warm farro and spinach base between 4 shallow bowls (serves 4). Arrange a generous portion of roasted seasonal vegetables over each bowl.

Spoon dollops of the herbed goat cheese and pecan mixture over the vegetables. Drizzle each bowl with the citrus vinaigrette (about 1 tablespoon per bowl) and sprinkle the remaining toasted pecans and optional microgreens or baby arugula on top.

Serve warm. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently and add fresh microgreens before serving.