Autumn Harvest Bowl
Autumn Harvest Bowl
Whether you call it a harvest bowl or autumn inspired salad you can guarantee that it will be anything but boring! It features roasted honeynut squash which are similar to butternut squash but smaller, sweeter and more nutritionally dense. They cook up the same way and add an amazing taste and texture to the dish. Once you add in the sweet, salty, chewy and tangy components topped with my creamy honey dijon dressing, then you’ve got yourself one delicious salad! It’s tasty and satisfying and you will find yourself making it over again.
Serves 3-4
Ingredients
3 oz (85g) Arugula or other fresh greens
2 small Honeynut Squash peeled and cubed (500g prepared)
1 tsp Garlic Powder
1 tsp Onion Powder
1 cup (150g) Farro cooked
1/2 cup (95g) Vegan Feta
1/2 cup (40g) Pickled Onions
1/4 cup (40g) Walnuts roughly chopped
1/3 cup (33g) Raw Pumpkin Seeds
1/3 cup (40g) Dried Cranberries roughly chopped
Salt & Pepper to taste
Creamy Honey Dijon Dressing
1/2 cup raw Sunflower Seeds
1/2 cup Water plus more if needed
2 Tbsp Dijon Mustard
2 Tbsp Vegan Honey or Maple Syrup
2 tsp Thyme
2 Tbsp of Rice Vinegar
Soak the sunflower seeds in enough hot water to cover. Soak for 30 minutes. Drain, rinse and add them to a blender.
Add the rest of the ingredients to the sunflower seeds and blend until completely creamy. Add additional water if needed to get desired consistency.
Pickled Red Onions
1 Red Onion sliced very thin
1/2 cup Rice or Apple Cider Vinegar
3/4 cup Water
2 -3 Tbsp Sugar
1 tsp Salt
Place the red onions in a glass jar or container.
Add the rest of the ingredients to a pot and heat until the sugar has dissolved and it’s just below a simmer. Add the liquid to the onions. Press the onions down if the liquid doesn’t completely cover. Allow to cool uncovered for an hour before fastening the lid and refrigerating over night or longer. They’ll keep refrigerated for up to 10 days.
Directions
1. Prepare the honeynut squash by cutting off the ends and peeling the outer skin with a vegetable peeler. Cut the peeled squash in half lengthwise and scoop out all of the seeds. Continue to cut the squash into cubes. Toss the cubes in a bit of oil and season with garlic powder, onion powder, salt & pepper.
2. Spread the seasoned squash onto a baking sheet in one single layer and bake at 375 for 35 minutes or until the squash is fork tender. Set aside.
3. While the squash is baking make the farro according to package directions. I like to cook mine in broth for added flavor. Once the farro is cooked, drain any remaining liquid and set aside.
3. Make the salad by adding the arugula to a large bowl along with the vegan feta, chopped walnuts, pumpkin seeds, pickled onions, dried cranberries and cooked farro. Add desired amount of dressing and toss until well coated. Serve immediately or keep dressing on the side until ready to serve.
