Ingredient:

• Roasted veggies*
• 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
• Bowls
• 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
• Green goddess yogurt sauce
• 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