It's time to start using the apples you picked upstate last weekend! Here's a healthy, easy grain bowl, full of some of my favorite seasonal ingredients. Leave out the sausage for a fresh take on #meatlessmondays!
GROCERY LIST
PRODUCE:
1 small butternut squash
1 red onion
2 apples (I used honey crisp)
5 oz baby kale
MEAT:
4 chicken sausage links (optional)
PANTRY:
1 cup farro
2 Tbsp apple cider vinegar
1 tsp maple syrup (or more to taste)
1 tsp Dijon mustard
3 Tbsp olive oil (plus more for cooking)
1/4 cup hazelnuts (toasted lightly in pan or oven, chopped, optional)
PREHEAT oven to 425ºF.
BOIL salted water in small pot. Add farro and cook until tender, about 25 minutes. Drain and set aside.
PEEL AND CUT squash into 3/4-inch pieces. Line baking sheet with foil. Transfer squash to baking sheet, drizzle with enough oil to coat and season with salt and pepper to taste. ROAST until fork-tender and slightly charred, about 20 minutes.
DRIZZLE medium skillet with oil and add sausage. ROAST for 10 minutes. PEEL AND SLICE red onion. Add onion to pan with sausage and flip the links. Roast for 10 more minutes, until sausages are cooked through and onions are tender.
Meanwhile, THINLY SLICE apples. WHISK together vinegar, maple syrup, mustard, olive oil and season with salt and pepper to taste.
ASSEMBLE bowls. Add baby kale, farro and apples to a bowl and drizzle with maple-Dijon vinaigrette. Top with roasted butternut squash, onions and sausage. Top with chopped hazelnuts, if desired.
TIPS:
I like to line my baking sheets with foil for easy clean up!
Make extra dressing and keep it on hand for more seasonal salads!
