Fall Harvest Grain Bowl with Butternut and Apples
This harvest grain bowl is the essence of cozy fall meals. It is loaded with seasonal fruits and vegetables and has a beautiful base of cooked einkorn.
Servings: 4 servings
Cost: $15
Ingredients
Cooked einkorn
- 1 cup einkorn grains
- 4 cups water
- ½ teaspoon salt
Roasted pumpkin and butternut
- 4 cups cubed butternut squash
- 1 small pumpkin pie pumpkin
- 1 tablespoon olive oil
- salt and pepper
Maple poppyseed dressing
- ¼ cup olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- ½ teaspoon poppyseeds
- salt and pepper to taste
Salad ingredients
- 6 cups thinly sliced kale remove the stem before slicing
- 2 teaspoons olive oil
- sprinkle of salt
- 1-2 apple, cored and sliced or cubed
- ½ cup chopped walnuts
- ½ cup pepitas
- ¾ cup crumbled goat cheese
Instructions
Pressure cooker einkorn
- Add all ingredients to the pressure cooker. Seal the lid and set to cook on high for 45 minutes.
- Once the time is up, allow it to release naturally for 10 minutes. Release the rest of the pressure and remove the lid.
- Drain the excess water and it is ready to use.
Roasting butternut and pumpkin
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the pumpkin in half and scoop out all the seeds. Cut the pumpkin into wedges and place it in a bowl with the cubed butternut squash. Drizzle with the olive oil and sprinkle with salt and pepper.
- Spread over the baking sheet and move it to the oven. Roast for 20-25 minutes until the squash and pumpkin are tender.
Assembling the salad
- Add the kale to a large bowl, drizzle it with the olive oil and sprinkle with the salt. Massage the kale for 1-2 minutes until it is soft and more tender.
- Mix the vinaigrette in a small mason jar or bowl. Set it aside while you prep the salad.
- Divide the kale into 4 serving bowls. To the bowl, add the einkorn and butternut squash. Pour the dressing over each bowl. Top with roasted pumpkin wedges, sliced apples, pepitas, walnuts, and goat cheese. (You can also add everything together in the bowl and add the dressing to it; I just like to keep some of it separated).
- Sprinkle with a touch more salt and pepper if you want, then serve immediately.