Hearty and warming, it’s the harvest bowl.  Making its seasonal debut everywhere from restaurant menus to home kitchens this time of year, the harvest bowl, much like flannel shirts and pumpkin spice, is a harbinger of fall weather and fall flavors.

Our take on the harvest bowl gets its fortifying power from a combination of roasted delicata squash, farro and toasted chickpeas. Apples and pomegranate seeds add a bit of sweetness to the greens while feta, avocado, and a festive apple cider dressing round out the dish.

The harvest bowl is an homage to all the wonderful fall produce popping up in our local farmers markets, but we won’t be mad if you choose to add some crispy skinned salmon or a roasted chicken leg to yours.

Fall Harvest Bowl

Servings: 4-6

Ingredients

• 1 medium delicata squash
• ½ cup pomegranate seeds
• 1 large crisp apple, such as Fuji or Braeburn, sliced into thin slices
• 4 cups wild arugula
• 1 bunch lacinato kale, stems removed
• 1 large, ripe avocado, sliced
• ½ cup feta, crumbled
• 1 cup cooked farro, drained
• 1 can chickpeas, rinsed and drained
• ½ cup olive oil, divided
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. honey
• Salt and pepper to taste

Instructions