Autumn Harvest Grain Bowls

1. Soak 1 cup farro overnight.

2. In the morning, drain and rinse the farro, then add it to a small saucepan with 3 cups of water. Bring to a boil, reduce heat, and simmer on low for 10 minutes. Divide the cooked farro between 4 glass containers or jars.

3. While the farro is cooking, roast 1 package of precut butternut squash on a baking sheet with a splash of olive oil or vegetable broth and sea salt in a 450 degree oven until brown at the edges. Remove from oven and divide between the containers.

4. Drain and rinse 1 can of chickpeas and divide among the containers.

5. Add dried cranberries and pecans to your liking to each container.

6. Top with arugula and store in the refrigerator until ready to eat.

7. Serve warm or cold, optionally with a dressing.

Tips

1. Warm the grain bowl just before eating to wilt the greens and enhance flavors like Thanksgiving aromas.

2. If you haven’t tried farro, it offers a nutty, chewy texture and the same plant protein per cup as quinoa.