Instructions

1. Preheat oven to 400 degrees Fahrenheit and line a baking tray with parchment paper.
2. Add chopped Brussels sprouts, butternut squash, and rainbow carrots to tray. Drizzle with 1 tablespoon olive oil and season with sea salt and pepper. Roast vegetables for 30-35 minutes, or until tender.
3. While vegetables roast, cook farro. Add bone broth to a large pot and bring to a boil. Add in farro, reduce heat to a simmer, cover, and cook for 25-30 minutes, or until farro is tender. Drain excess bone broth, if necessary.
4. Saute kale: add 1 tablespoon olive oil to a large skillet over medium heat. Add chopped garlic and lightly saute for 2-3 minutes. Stir in kale and saute until gently wilted, about 2 minutes. Add cooked farro to kale and gently mix together. Turn off heat and let sit.
5. Prepare autumn vinaigrette: whisk together all ingredients until thick and creamy.
6. Add roasted vegetables to kale and farro mixture. Drizzle vinaigrette overtop and mixt to combine.
7. Divide warm salad between bowls. Garnish with fresh thyme, feta cheese, and pumpkin seeds.
8. Enjoy!