Harvest Grain Bowl Pumpkin Kale (Printable)

Nutty grains paired with roasted pumpkin and kale create a wholesome, vibrant autumn meal.

# What You'll Need:

→ Grains

01 - 1 cup farro or quinoa, uncooked
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 3 cups pumpkin, peeled and cut into 1-inch cubes
04 - 2 cups kale, stems removed and leaves chopped
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Toppings & Garnish

09 - 1/4 cup toasted pumpkin seeds (pepitas)
10 - 1/4 cup dried cranberries
11 - 1/3 cup crumbled feta cheese (optional)
12 - 2 tablespoons chopped fresh parsley

→ Dressing

13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and sliced red onion with 2 tablespoons olive oil, sea salt, and black pepper. Spread in a single layer on the baking sheet.
03 - Roast vegetables for 25 to 30 minutes, turning halfway, until pumpkin is tender and lightly caramelized.
04 - Meanwhile, rinse farro or quinoa. Combine grains with vegetable broth or water in a saucepan. Bring to a boil, then simmer: farro 25–30 minutes or quinoa 15 minutes, until tender and liquid absorbed. Fluff with a fork.
05 - During the last 5 minutes of roasting, add chopped kale to the baking sheet. Toss gently and return to oven until kale wilts and edges crisp.
06 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Divide cooked grains among four bowls. Top each with roasted pumpkin, onion, kale, pumpkin seeds, dried cranberries, and feta if using. Drizzle with dressing and garnish with fresh parsley.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It uses one pan for all the vegetables so cleanup is actually manageable on a weeknight.
  • The sweetness from the pumpkin and cranberries balances the earthy grains without feeling like dessert.
  • You can prep the grains and roast the vegetables ahead, then just assemble when you're hungry.
  • It tastes just as good cold the next day, which means lunch is already handled.
02 -
  • Don't skip flipping the pumpkin halfway through roasting or the bottom will burn while the top stays pale.
  • If your kale leaves are huge, tear them into smaller pieces or they won't crisp up properly.
  • Let the grains cool slightly before assembling or the feta will melt into a puddle (unless you're into that).
03 -
  • Use a really hot oven (400°F or higher) so the pumpkin caramelizes instead of just softening.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling.
  • Make a double batch of the dressing and keep it in a jar; it's good on basically any salad or roasted vegetable for the rest of the week.
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