Farmers' Market Bowl with Green Goddess Sauce

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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

As published by Cookie and Kate.

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