Name: Farmers' Market Bowl with Green Goddess Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 acorn squash, halved lengthwise, seeded and sliced into 1/2" thick half-moons; 1/2 pound Brussels sprouts, trimmed and halved; 1 bunch heirloom carrots with greens (about 3/4 pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached); 3 tablespoons olive oil; 1 teaspoon salt; Freshly ground black pepper; 1 1/4 cups farro**; 1/2 cup pepitas (hulled pumpkin seeds); 1/2 teaspoon olive oil; Salt; 1 head radicchio, thinly sliced, or 4 handfuls arugula or greens of choice; 1 can (15 ounces) chickpeas, or 1 1/2 cups cooked chickpeas; 1 cup plain Greek yogurt (any fat %); 1/2 cup parsley leaves; 1/4 cup cilantro or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme; 1/4 cup buttermilk (optional—I tried it with and without and couldn't tell much difference); 1 tablespoon lemon juice; 1 clove garlic, roughly chopped; 1/4 teaspoon salt