Harvest Grain Bowl Salad with Maple Dijon Dressing

Preheat oven to 400°F (200°C).

Rinse 1 cup of farro under cold water. In a medium saucepan, combine farro with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still chewy. Drain any excess water and set aside to cool.

While the farro cooks, peel and dice 1 large sweet potato into 3/4-inch cubes. Trim and halve 2 cups of Brussels sprouts.

Toss the sweet potato and Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Spread in an even layer and roast for 25-30 minutes, stirring halfway through, until vegetables are caramelized and tender.

Remove the stems from 4 cups of kale and tear into bite-sized pieces. Place in a large bowl and massage with 1/2 tablespoon of olive oil and a pinch of salt for 1-2 minutes until slightly softened.

For the dressing, finely mince 1 small shallot and 1 clove of garlic. In a small bowl, whisk together 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 3 tablespoons apple cider vinegar, minced shallot, and garlic. Slowly whisk in 2 tablespoons of olive oil until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Toast 1/4 cup of pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.

To assemble the bowls, divide the cooled farro among four bowls. Top each with equal portions of the massaged kale, roasted vegetables, 1/3 cup dried cranberries, 1/2 cup toasted pecans, and crumble 4 ounces of goat cheese evenly over the bowls.

Drizzle each bowl with the maple Dijon dressing and garnish with the toasted pumpkin seeds.