Farmers' Market Bowl with Green Goddess Sauce

Name: Farmers' Market Bowl with Green Goddess Sauce
Total time: 65 min
Ingredients: 1 acorn squash, halved lengthwise, seeded and sliced into ½″ thick half-moons; ½ pound Brussels sprouts, trimmed and halved; 1 bunch heirloom carrots with greens (about ¾ pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached); 3 tablespoons olive oil; 1 teaspoon salt; Freshly ground black pepper; 1 ¼ cups farro**; ½ cup pepitas (hulled pumpkin seeds); ½ teaspoon olive oil; Salt; 1 head radicchio, thinly sliced, or 4 handfuls arugula or greens of choice; 1 can (15 ounces) chickpeas, or 1 ½ cups cooked chickpeas; 1 cup plain Greek yogurt (any fat %); ½ cup parsley leaves; ¼ cup cilantro or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme; ¼ cup buttermilk (optional—I tried it with and without and couldn’t tell much difference); 1 tablespoon lemon juice; 1 clove garlic, roughly chopped; ¼ teaspoon salt

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These farmers' market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It's a healthy, hearty veget

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Ingredients

1 acorn squash, halved lengthwise, seeded and sliced into ½″ thick half-moons
½ pound Brussels sprouts, trimmed and halved
1 bunch heirloom carrots with greens (about ¾ pound), scrubbed and halved lengthwise (leaving just 1-inch of greens attached)
3 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
1 ¼ cups farro**
½ cup pepitas (hulled pumpkin seeds)
½ teaspoon olive oil
Salt
1 head radicchio, thinly sliced, or 4 handfuls arugula or greens of choice
1 can (15 ounces) chickpeas, or 1 ½ cups cooked chickpeas
1 cup plain Greek yogurt (any fat %)
½ cup parsley leaves
¼ cup cilantro or mixed leafy herbs of choice—fresh sage, oregano or marjoram, and/or thyme
¼ cup buttermilk (optional—I tried it with and without and couldn’t tell much difference)
1 tablespoon lemon juice
1 clove garlic, roughly chopped
¼ teaspoon salt