As soon as September 1 hit I was instantly craving the warm comforting flavors of fall. This bowl hit all of the right notes with roasted brussels sprouts, sweet potato and even pomegranate arils for a little crunch. Ingredients for 4 servings: 1 lb. brussels sprouts, washed and halved 1 lb. broccoli ( I used broccoli rabe) 1 sweet potato or butternut squash cut into cubes 1 bag or head of kale, stems removed 1 cup farro 2 tbsp. goat cheese Optional: pomegranate arils, balsamic glaze, rotisserie chicken or cooked chicken breast Dressing: 3 tbsp. olive oil 2 tbsp. balsamic vinegar 1 tsp. maple syrup Directions: Preheat your oven to 375. Save time by buying the precut broccoli, brussels sprouts and sweet potato or butternut squash. If not, chop everything up and put on a sheet pan. Do not over crowd the sheet pan or your vegetables will steam rather than roast. Spray with olive oil or avocado oil spray and bake for 20-25 minutes or until done. Be careful to watch the broccoli as it tends to cook the fastest. If you are adding chicken to your salad this would be a good time to cook that as well. I used rotisserie chicken for a quick and convenient option. While vegetables are roasting cook farro per box instructions. You can use any whole grain rice here but the farro has a nice chewy texture that pairs well with this salad. Add your kale to the salad bowl and pour your dressing ingredients directly on top. Massage the kale in the dressing to soften for a few minutes. Top massaged kale with roasted veggies, chicken, farro and sprinkle goat cheese on top. Optional: Drizzle with balsamic glaze and sprinkle pomegranate arils on top for a crunch.