Warm Vegetable & Grain Bowl

 Ingredients:

• 3/4 cup whole-grain bulgur wheat (5 ounces)
• kosher salt and freshly ground black pepper
• 1/2 red onion, cut into 8 wedges through the stem
• 1-1/2 pounds butternut squash, 1/2-inch diced 
• 1/2 pound heirloom baby carrots, scrubbed and halved lengthwise
• 1 tablespoon plus 1/2 cup good olive oil, divided
• 3 ounces baby arugula
• 4 ounces baby kale, julienned crosswise
• 1/2 up frozen shelled edamame, defrosted
• 1/2 cup dried cranberries (2 ounces)
• 1/2 cup toasted walnuts or pecans (1-1/2 ounces)
• 1/4 cup Champagne or white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon minced garlic
• 3 ounces creamy goat cheese, thickly sliced

Directions:

1. Preheat oven to 400 degrees.
2. In a small saucepan, bring 1 cup water to a boil. Remove from the heat, add the bulgur and 1 teaspoon salt, cover, and set aside for 30 minutes.
3. Meanwhile, combine the onion, butternut squash, and carrots on a sheet pan. Drizzle with the 1 tablespoon olive oil, sprinkle with 2 teaspoons salt and 1 teaspoon pepper, and toss well. Spread the vegetables in one layer and roast for 25 to 30 minutes, tossing once, until all the vegetables are tender.
4. Meanwhile, combine the arugula, kale, edamame, cranberries, and walnuts in a large bowl. In a small bowl, whisk together the vinegar, mustard, and garlic and slowly whisk in the 1/2 cup olive oil. While the bulgur and vegetables are still hot, pour enough vinaigrette on the greens to moisten and divide among four large bowls. Spoon a quarter of the bulgur and some goat cheese in the center of each bowl and distribute a quarter of the vegetables on top. Sprinkle with salt, drizzle with the extra vinaigrette, and serve warm.

Note: Can add soft-boiled eggs or shredded chicken if you want a heartier meal.

Recipe from the kitchen of the Barefoot Contessa.