Roasted Veggie Grain Bowl with Balsamic Dressing

For the Balsamic Dressing:

• ¾ cup extra-virgin olive oil
• ¼ cup balsamic vinegar preferably “di Modena”
• 2 teaspoons Dijon mustard
• 2 cloves fresh garlic smashed so juices come out but still whole
• Sea salt and fresh-ground pepper to taste
• Optional: 1/2 teaspoon Italian seasoning

For the Roasted Veggies:

• 1 small head cauliflower cut into florets
• 1 15 ounce can chickpeas drained and rinsed
• 2 cups petite diced sweet potatoes
• 1 red bell pepper diced
• ½ balsamic dressing

For the Grain Bowl:

• 1 cup uncooked farro or any other grain of your choice
• 2 cups dark leafy greens such as spinach, kale, or arugula
• ¼ cup salted pistachios shelled
• ¼ cup crumbled goat cheese
• The remaining half of the balsamic dressing
• Fresh sliced avocado optional for topping