Seasonal Medley Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Peel and cube the butternut squash into roughly 1-inch pieces. Trim and halve Brussels sprouts. Peel carrots and slice on the bias into 1/2-inch thick pieces. Cut red onion into 1-inch wedges.

In a large bowl, toss the squash, Brussels sprouts, carrots, and red onion with 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon fresh thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet, giving space so they roast rather than steam. Roast in the preheated oven for 25–30 minutes, stirring or flipping halfway through, until edges are caramelized and vegetables are tender when pierced with a fork. If some pieces finish sooner, remove them to avoid overcooking.

Remove from oven and let cool briefly while you prepare the grain and dressing. Reserve any roasting pan juices to mix into the grain for flavor if desired.

Rinse 1 cup farro under cold water. In a medium saucepan, combine rinsed farro, 2 1/2 cups water or vegetable broth, and 1/2 teaspoon salt. Bring to a boil over high heat.

Reduce heat to a simmer, cover, and cook until tender but still slightly chewy—about 20–30 minutes for pearled farro (longer for semi-pearled or whole; check package directions). If any liquid remains, drain off excess. Fluff with a fork and transfer to a large mixing bowl to cool slightly.

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl or jar. Taste and adjust acidity or sweetness to preference.

Add the roasted vegetables (including any pan juices) to the bowl with the cooked farro. Pour the dressing over the warm mixture and toss gently to combine so the grains absorb flavor. If mixture seems dry, add another 1/2 tablespoon olive oil or a squeeze of lemon juice.

Fold in toasted pepitas, chopped fresh parsley, and crumbled feta or goat cheese if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Serve warm or at room temperature. This medley also keeps well chilled and can be served as a salad the next day.