Mindful Sodexo 
Glazed apples, spiced lentils, and farro on tender arugula with crunchy pepita brittle, fresh mint, and a tangy apple cider vinaigrette
Nutrition Facts:
Calories: 400, Carbs: 56 g , Protein: 12 g, Fat: 16 g , Sat. Fat: 2.5 g , Sodium: 270 mg , Fiber: 7 g
Prep Time: 20 to 25 minutes Cook time: 30 to 40 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Charred Apple and Cider Farro Bowl
Ingredients
Prepare
Charred Apple and Cider Farro Bowl
- 3 cups Aromatic Lentils and Farro
- 4 cups baby arugula
- 2 cups Honey Glazed Apples
- 1/2 cup Pumpkin Seed Brittle
- 4 teaspoons thinly sliced mint
- 3/4 cup Apple Cider Dijon Dressing
- 1. Place 1 cup of baby arugula into each bowl.
- 2. Place the following in order on top of arugula: - 3/4 cup of lentil-farro mixture - 1/2 cup Honey Glazed Apples - 2 tablespoons Pumpkin Seed Brittle - 1 teaspoon thinly sliced mint.
- 3. Enjoy immediately with 3 tablespoons of Apple Cider Dijon Dressing, or cover and refrigerate for up to 2 days.
Aromatic Lentils and Farro
- 1 cup pearled or semi-pearled farro
- 1/3 cup dried lentils
- 1 2/3 cup water
- 1 sprig thyme
- 1 bay leaf
- 1 tablespoon thinly sliced shallot or red onion
- 1 1/2 teaspoons smashed garlic
- 1. Place all of the ingredients in a pot with a tight-fitting lid. Bring to a simmer and reduce the heat to low.
- 2. Cook, covered, for 20 to 25 minutes, or until the farro and lentils are tender and the liquid is fully absorbed.
- 3. Remove the mixture from the heat and keep warm until ready to use.
Pumpkin Seed Brittle
- 1/3 cup shelled pumpkin seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- Dash of kosher salt
- 1. Preheat the oven to 375 degrees Fahrenheit. Combine all of the ingredients in a small bowl.
- 2. Spread the mixture in an even layer on a parchment-lined baking sheet.
- 3. Bake the pepita mixture for 10 to 12 minutes at 375 degrees Fahrenheit until golden.
- 4. Remove the pepita brittle from the oven and allow it to cool completely. Crumble the brittle into small pieces and keep it in an airtight container for up to 5 days.
Honey Glazed Apples
- 1 large Honeycrisp apple (about 8 ounces), cored
- 4 teaspoons honey
- 1/2 teaspoon ground cinnamon
- 2 teaspoons melted unsalted butter
- 1 1/2 teaspoons lemon juice
- 1. Preheat the oven to 350 degrees Fahrenheit.
- 2. Cut the apples into 1/2-inch pieces and combine them in a bowl with the remaining ingredients.
- 3. Spread the apples in a single layer on a baking sheet that has been sprayed with nonstick cooking spray.
- 4. Roast the apples for 12 to 15 minutes at 350 degrees Fahrenheit or until they are just tender and caramel-colored, flipping them once halfway through. Keep them warm.
Apple Cider Dijon Dressing
- 6 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons maple syrup
- 1 teaspoon finely chopped rosemary
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Whisk all ingredients together in a small bowl until well combined. Cover and refrigerate until ready to use; you may need to remix the dressing immediately before use.
Chef Tips:
- Love a good head start? You can prep all the components up to 2 days in advance—just store them covered in the fridge. The lentil and farro mix and apples are delicious warm or chilled, so serve them your way!
