Ingredients

ROASTED ROOT VEGETABLES

• 6-8 cups Root Vegetables, peeled and cut into 2x2 chunks 
• 2 Tablespoons Olive Oil + more for oiling baking sheet
• 4 Tablespoons Balsamic Vinegar
• 4-6 Whole Garlic Cloves, unpeeled
• Sea Salt & Ground Pepper

Heat oven to 400f. Toss Vegetables with Olive Oil and Vinegar. Spread evenly on two large oiled sheet pans, season with Salt & Pepper and toss on the whole Garlic Cloves. Roast for 40 minutes, until starting to brown, tossing once or twice.

SPICED FARRO

• 1 1/2 cup Farro
• 4 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Cayenne Pepper

Bring Water, Salt and Farro to a boil. Stir and reduce heat to simmer. Cook, covered for 30-40 minutes until farro is tender. You may have to add a bit of water. Stir periodically. Remove from heat and toss with spices and season with additional Salt and Pepper

MAPLE BOURBON DRESSING

• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Balsamic Vinegar
• 1/4 cup Walnut Oil
• 2 Tablespoons Avocado or Olive Oil
• 3-4 Tablespoons Bourbon Maple Syrup
• 2-4 Cloves Roasted Garlic, peeled and smashed
• 2 Tablespoons Fig or Pomegranate Molasses or Flavored Balsamic Reduction
• Sea Salt & Ground Pepper
• Splash of Apple Juice or Cider 

Add all the ingredients to a lidded jar and shake really well. Taste and adjust seasoning, adding a bit more syrup or vinegar to taste.

TO ASSEMBLE THE BOWLS

• Toasted Walnuts or Seeds
• Feta Cheese
• Shredded Red Cabbage
• Lettuce
• Pomegranate Seeds

Arrange Roasted Vegetables over Farro, Lettuce and Cabbage. Sprinkle on Nuts, Feta and Pomegranate Seeds. Drizzle with Dressing.