Description
Ina Garten’s Warm Vegetable & Grain Bowl brings Mediterranean comfort to your table with roasted seasonal vegetables and hearty grains. Rich flavors and nutritious ingredients combine in a simple yet elegant dish perfect for nourishing meals you’ll crave again and again.
Ingredients
Scale
Roasted Vegetables:
- 1.5 pounds (680 grams) butternut squash, ½-inch diced
- 0.5 pound (227 grams) heirloom baby carrots, scrubbed and halved lengthwise
- 0.5 red onion, cut into 8 wedges through the stem
- 1 tablespoon (15 milliliters) olive oil
Grains and Base:
- 0.75 cup (5 ounces / 142 grams) whole-grain bulgur wheat
- 3 ounces (85 grams) baby arugula
- 4 ounces (113 grams) baby kale, julienned crosswise
Toppings and Dressing Ingredients:
- 0.5 cup (2 ounces / 57 grams) dried cranberries
- 0.5 cup (1.5 ounces / 43 grams) toasted walnuts or pecans
- 0.5 cup (85 grams) frozen shelled edamame, defrosted
- 3 ounces (85 grams) creamy goat cheese, thickly sliced
- 0.25 cup (60 milliliters) Champagne or white wine vinegar
- 0.5 cup (120 milliliters) good olive oil
- 2 teaspoons Dijon mustard
- 0.5 teaspoon minced garlic
- Kosher salt
- Freshly ground black pepper
Instructions
- Hydrate the bulgur by pouring boiling water (240 milliliters) into a small saucepan. Remove from heat, stir in bulgur and of salt, cover, and allow to rest for half an hour, enabling the grains to absorb liquid and become tender.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange chopped onion, butternut squash, and carrots on a baking sheet. Drizzle with of olive oil, season with of salt and of ground black pepper, thoroughly tossing to coat vegetables evenly. Spread ingredients in a single layer, roasting for 25-30 minutes and rotating once to ensure uniform caramelization and softness.
- Construct the salad foundation by combining fresh arugula, kale, shelled edamame, dried cranberries, and chopped walnuts in a spacious mixing bowl. Create vinaigrette by whisking together vinegar, Dijon mustard, and minced garlic in a separate small bowl. Gradually incorporate remaining olive oil (120 milliliters), emulsifying into a smooth dressing.
- Assemble grain bowls while ingredients remain warm. Lightly coat greens with vinaigrette, distributing mixture into four generously sized serving bowls. Centrally place a portion of bulgur in each bowl, strategically topping with crumbled goat cheese. Layer roasted vegetable medley over the grains, ensuring equal distribution.
- Finish by optionally sprinkling additional salt, drizzling remaining vinaigrette, and serving immediately to maintain optimal temperature and texture.
Notes
- Whisk vinaigrette with patience by slowly drizzling olive oil to create a silky, emulsified dressing that perfectly coats every ingredient.
- Prepare bulgur ahead of time by soaking it early, allowing flexible timing and ensuring fluffy texture when mixed into the salad.
- Roast vegetables strategically by spreading them in a single layer on baking sheets, preventing steaming and maximizing caramelization.
- Select vibrant, seasonal vegetables like butternut squash and baby carrots to elevate the dish’s natural flavor and nutritional value.
- Enjoy the salad immediately after assembling, when warm roasted vegetables gently wilt the greens and create a comforting, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (¼ of the recipe)
- Calories: 420
- Sugar: 12g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg