Name: Arugula Farro Pilaf
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 null head cauliflower (florets chopped); 1 null small butternut squash (cubed (about 5 cups)); 3 tbsp grapeseed or canola oil; 2 tsp sea salt; 2 cups cooked farro (from 1 cup uncooked, follow directions on package); 1 cup cooked black lentils (or chickpeas); 2 cups arugula (not for pesto); 0.25 cup toasted pumpkin seeds (not for pesto); 4 cups arugula; 1 clove clove of garlic (minced); 0.75 cup toasted pumpkin seeds (toasted in oven at 350° for 8 minutes); 0.25 cup olive oil; 2 tbsp lime juice (freshly squeezed); 1 tsp sea salt; 1 tsp black pepper (freshly ground); 0.5 tsp chili powder

Instructions

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1

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2

Toss the cauliflower (1 head) and butternut squash (1 small) with grapeseed or canola oil (3 tbsp). Spread evenly on separate baking sheets.
3

Sprinkle sea salt (2 tsp) over the vegetables. Roast for 40 minutes, or until tender.
4

Combine cooked farro (2 cups) and cooked black lentils (1 cup) in a large bowl. Set aside.
5

For the pesto, combine arugula (4 cups), of garlic (1 clove), toasted pumpkin seeds (0.75 cup), lime juice (2 tbsp), sea salt (1 tsp), and black pepper (1 tsp) in a food processor. Blend until combined.
6

While blending, slowly add olive oil (0.25 cup) and process for another 30 seconds until incorporated but not too smooth or pureed.
7

Pour cup (1) of the prepared pesto into the mixing bowl with the cooked farro and lentils. Stir well to coat.
8

Stir in the roasted cauliflower (1 head), butternut squash (1 small), and arugula (2 cups).
9

Season with additional [sea salt] to taste.
10

Serve topped with toasted pumpkin seeds (0.25 cup).