Harvest Grain Bowl with Pumpkin Vinaigrette

Ingredients

• FOR THE BOWL:
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes (about 4 cups)
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 cup dry quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 4 big handfuls baby spinach or baby arugula (about 4 ounces)
• 1/2 cup crumbled feta cheese
• 1/3 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• FOR THE PUMPKIN VINAIGRETTE:
• 3 tablespoons pure pumpkin puree (not pumpkin pie filling)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• 1 to 2 tablespoons water, to thin

Method

1. Heat the oven to 425°F. Line a large sheet pan with parchment.
2. Toss the butternut squash on one side of the pan with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. On the other side, toss the chickpeas with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the smoked paprika, and the cumin. Spread both in a single layer so nothing is crowded.
3. Roast 25 to 30 minutes, stirring once halfway, until the squash is tender and caramelized at the edges and the chickpeas are crisp and browned. If the chickpeas need more color, leave them in for 5 minutes after you pull the squash.
4. While the vegetables roast, combine the quinoa, water or broth, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce to low, and simmer 15 minutes, or until the liquid is absorbed. Turn off the heat and let it sit, covered, 5 minutes. Fluff with a fork.
5. Make the vinaigrette: in a jar or small bowl, whisk the pumpkin puree, olive oil, apple cider vinegar, maple syrup, Dijon, garlic, cinnamon, sea salt, and a few grinds of pepper until smooth. Whisk in water 1 tablespoon at a time until it is pourable but still coats a spoon. Taste and add a pinch more salt or a drop more maple if you want it brighter or sweeter.
6. Build the bowls: divide the spinach or arugula among 4 bowls. Spoon warm quinoa over the greens, then top with roasted squash and chickpeas. Scatter the feta, toasted almonds, and dried cranberries. Drizzle generously with the pumpkin vinaigrette and serve while the squash is still warm.

Notes

Pat the chickpeas very dry before roasting or they steam instead of crisp. Pure pumpkin puree is what you want for the dressing; pumpkin pie filling is sweetened and spiced and will throw the vinaigrette off. The dressing thickens in the fridge; thin it with a splash of water and shake again. For meal prep, keep the greens, warm components, and dressing separate and assemble when you eat. Leftover roasted squash and chickpeas are good cold over greens the next day.

Storage

Store roasted squash, chickpeas, quinoa, and vinaigrette in separate covered containers in the refrigerator up to 4 days. Reheat the squash, chickpeas, and quinoa gently, then assemble with fresh greens and a fresh drizzle of dressing. The vinaigrette keeps up to 5 days; shake or whisk before using.