Italian Harvest Bowl

Name: Italian Harvest Bowl
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbs balsamic vinegar; 1 tsp Dijon mustard; 1/4 tsp table salt; 1/4 tsp pepper; 3 tbs EVOO; 2 cups cooked farro; 1/2 head (5 oz) radicchio, cored and cut into 1 inch pieces; 1/4 cup fresh parsley leaves; 1 cup roasted butternut squash; 4 fresh figs; 1/4 cup crumbled blue cheese

5 steps

Add chopped walnuts for crunch. Can replace fig with pear.

Updated at: Thu, 17 Aug 2023 13:14:22 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories505.3 kcal (25%)

Total Fat26.8 g (38%)

Carbs56.9 g (22%)

Sugars17.8 g (20%)

Protein9.5 g (19%)

Sodium1068.4 mg (53%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbsbalsamic vinegar

1 tspdijon mustard

¼ tsptable salt

¼ tsppepper

3 TbsEVOO

2 cupsfarro

cooked

0.5 headradicchio

cored and cut into 1 inch pieces

¼ cupfresh parsley leaves

1 cupbutternut squash

roasted

4fresh figs

¼ cupcrumbled blue cheese

Instructions

Step 1

Whisk vinegar, mustard, sat, and pepper together in bowl. While whisking constantly, slowly drizzle in oil until combined.

Step 2

Toss farro, radicchio, and parsley with half of vinaigrette to coat then season with salt and pepper to taste.

Step 3

Divide among serving bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Serve.

Farro

Step 4

In 2 qts boiling water, add ¾ cup farro and ½ tsp salt. Cook 15-30 min and until tender and drain. Season to taste.

Roasted Butternut Squash

Step 5

Oven 450. Peel, seed, and cut squash into ½ inch pieces. Toss squash with 1 Tbsp olive oil, 1 tsp kosher salt, and ¼ tsp black pepper. Spread squash on a foil lined baking sheet in an even layer. Roast 30-35 min until well browned and tender, stirring mid way.