Rinse farro, brown rice and quinoa separately under cold water until the water runs mostly clear. Drain well and place them together in a medium saucepan.

Cook grains

Add 3 cups water or vegetable broth and 1/2 tsp salt to the saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 20–25 minutes, or until the farro and brown rice are tender and quinoa is fluffy. Check at 18 minutes and add a little extra water if needed.

Rest and finish

Remove from heat, keep covered and let rest 5 minutes. Fluff with a fork, stir in 1 tbs olive oil, taste and adjust seasoning. Transfer to a large bowl to cool slightly while you roast vegetables and finish lentils.

Roasted Vegetables

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss vegetables

In a bowl, combine cubed butternut squash, halved Brussels sprouts, red onion wedges and sliced carrots. Drizzle with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tsp maple syrup (if using). Toss to coat and spread in a single layer on the prepared baking sheet, cut sides down where possible.

Roast

Roast for 20–25 minutes, stirring once halfway through, until squash is tender and slightly caramelized and Brussels sprouts have crisped edges. If needed, broil 1–2 minutes to deepen color. Remove from oven and let cool slightly.

Herbed Lentils

Cook lentils

Place rinsed lentils, 2 cups water, bay leaf and thyme in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer gently uncovered for 18–22 minutes until lentils are tender but hold their shape. Drain any excess liquid and remove bay leaf.

Season lentils

Stir in 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Let cool slightly before adding to the bowl with grains.

Dressing & Finish

Make dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tbs lemon juice, 1 tsp Dijon, 1 tsp maple syrup, and minced garlic. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.

Combine components

In the large bowl with warm grains add the cooked lentils and roasted vegetables. Pour most of the dressing over (reserve a little for serving) and toss gently to combine so warm grains and vegetables absorb the dressing. Add chopped parsley and toss again.

Finish and garnish

Taste and adjust seasoning with additional salt, pepper or vinegar if needed. Transfer to a serving bowl, sprinkle toasted pumpkin seeds and crumbled feta or goat cheese (if using) over the top. Drizzle any reserved dressing over individual portions as desired.