Description
Ina Garten’s warm vegetable & grain bowl blends Mediterranean flavors with nourishing ingredients. Roasted seasonal vegetables and hearty grains create a wholesome meal you’ll crave after each satisfying bite.
Ingredients
Scale
- 3 oz (85 g) creamy goat cheese, thickly sliced
- 3 oz (85 g) baby arugula
- 1.5 lbs (680 g) butternut squash, ½-inch diced
- 0.5 lb (227 g) heirloom baby carrots, scrubbed and halved lengthwise
- 4 oz (113 g) baby kale, julienned crosswise
- 0.5 red onion, cut into 8 wedges through the stem
- 0.75 cup (5 oz / 142 g) whole-grain bulgur wheat
- 0.5 cup (85 g) frozen shelled edamame, defrosted
- 0.5 cup (2 oz / 57 g) dried cranberries
- 0.5 cup (1.5 oz / 43 g) toasted walnuts or pecans
- 0.5 cup (120 ml) good olive oil
- 0.25 cup (60 ml) Champagne or white wine vinegar
- 2 tsps Dijon mustard
- 1 tbsp (15 ml) olive oil
- 0.5 tsp minced garlic
- Kosher salt
- Freshly ground black pepper
Instructions
- Bulgur Preparation: Pour boiling water into a saucepan, stir in bulgur and salt, cover, and let rest for 30 minutes until grains become tender and liquid is absorbed.
- Vegetable Roasting: Preheat oven to 400°F. Distribute chopped onion, butternut squash, and carrots on a baking sheet. Coat with olive oil, season with salt and pepper, ensuring even coverage. Roast for 25-30 minutes, rotating midway to achieve uniform caramelization and tenderness.
- Salad Assembly: Combine arugula, kale, edamame, cranberries, and walnuts in a large mixing bowl. Whisk vinegar, Dijon mustard, and garlic, then gradually blend olive oil to create a smooth vinaigrette.
- Bowl Construction: Lightly dress greens with vinaigrette, dividing into serving bowls. Center bulgur in each bowl, sprinkle crumbled goat cheese, and top with roasted vegetable medley, ensuring balanced distribution.
- Final Touch: Optional salt garnish, additional vinaigrette drizzle, and immediate serving to preserve optimal temperature and texture.
Notes
- Bulgur Prep Tip: Allow full 30 minutes resting time to achieve perfect tenderness and maximum liquid absorption.
- Roasting Technique: Use single layer spacing on baking sheet for even caramelization and prevent vegetable steaming.
- Vinaigrette Emulsion: Whisk oil gradually to create smooth, stable dressing that coats ingredients evenly without separation.
- Serving Temperature: Serve immediately while ingredients remain warm to maintain optimal flavor and textural contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg