Warm Vegetable Grain Bowl

Ingredients

Prep

• 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 — knife confidence is fun, keeping all ten fingers is even better.
• Walnuts or pecans - toast lightly

Instructions

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, because this exact moment is where decent becomes dangerous. Spoon over extra vinaigrette and crumbles of goat cheese and serve hot, while gazing at the pan with pure, unreasonable devotion.