4 people
DINNER
Ina Garten Go-To Dinners (p. 98)
Red onion - 1⁄2
Garlic - 1 clove
Butternut squash - 1 1⁄2 lbs
Baby carrots - 1⁄2 lbs
Baby arugula - 3 oz
Baby kale - 4 oz
Bulgar wheat or farro - 5 oz
Edamame (frozen) - 4 oz
Dried cranberries - 2 oz
Walnuts or pecans - 1 1⁄2 oz
Champagne or white wine vinegar - 1⁄4 cup
Dijon mustard - 2 tsp
Goat cheese - 3 oz
Red onion - peel, cut into 8 wedges through the stem
Garlic - mince
Butternut squash - 1/2-inch dice
Baby carrots - scrub and cut in half lengthwise
Kale - julienne
Edamame - shell and defrost
Walnuts or pecans - toast lightly
Preheat the oven to 400 degrees.
In a small saucepan, bring 1 cup of water to a boil. Remove from the heat, add the bulgar wheat and 1 tsp of salt, cover and set aside for 30 minutes. If using farro or another grain, cook according to package directions and set aside.
Meanwhile, combine the onion, butternut squash, and carrots on a sheet pan. Drizzle with olive oil, sprinkle with 2 tsp salt and 1 tsp pepper and toss well. Spread the vegetables in one layer and roast for 25 to 30 minutes, tossing once, until all vegetables are tender.
Meanwhile, combine the arugula, kale, edamame, cranberries and nuts in a large bowl. In a small bowl, whisk together the vinegar, mustard and garlic. Slowly whisk in 1⁄2 cup of olive oil to create the dressing. Pour the vinaigrette over the greens and toss well. Place a small bed of the dressed greens in bowls and spoon over the roasted vegetables and wheat. Spoon over extra vinaigrette and crumbles of goat cheese and serve hot.