Description
Autumn Grain Bowls are the perfect tribute to the vibrant flavors of the fall season.
Ingredients
Scale
- 1 cup farro, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon red pepper flakes (optional)
- 1 butternut squash (about 2 lbs), peeled and cubed
- 1 red bell pepper, chopped
- 1 apple (e.g., Honeycrisp), chopped
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 4 cups baby spinach
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- ¼ cup olive oil
- Salt and pepper, to taste
- Optional toppings: crumbled goat cheese, pomegranate seeds, toasted pumpkin seeds
Instructions
- Start by placing the rinsed farro in a medium saucepan. Pour in the vegetable broth and bring it to a lively boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25–30 minutes or until farro is tender and has absorbed most of the liquid. When done, fluff it with a fork and set it aside while you continue to prepare the rest of the ingredients.
- Preheat your oven to 400°F (200°C) if you haven’t already. In a large bowl, toss the cubed butternut squash, chopped red bell pepper, and diced apple with a tablespoon of olive oil, salt, and pepper. Make sure all pieces are well coated in oil. Spread the mixture evenly on a baking sheet and roast in the oven for 20–25 minutes, stirring halfway through, until everything is tender and caramelized. Set the roasted veggies aside to cool slightly.
- In a skillet over medium heat, add a tablespoon of olive oil and let it warm up. Sauté the chopped onion for about 5–7 minutes until it turns translucent. Add minced garlic, dried thyme, sage, and a sprinkle of red pepper flakes if you’re using them. Cook this aromatic blend for another minute, allowing the flavors to meld before removing it from heat.
- In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. While continuing to whisk, slowly drizzle in the olive oil until you achieve a smooth, well combined vinaigrette. Feel free to adjust the seasoning according to your preference!
- In your skillet with the sautéed onions and garlic, add the cooked farro and stir until everything is mixed well. Then, gently fold in the roasted vegetables, chopped apple, dried cranberries, chopped pecans, and baby spinach. Stir until the spinach is slightly wilted, incorporating all the flavors together nicely.
- Drizzle the prepared vinaigrette over the farro mixture, tossing gently to combine. Divide the grain bowl into individual serving bowls. For an extra touch, feel free to top with crumbled goat cheese, pomegranate seeds, or toasted pumpkin seeds to add layers of flavor and texture. Enjoy your hearty fall meal!
Notes
Make this dish in advance for lunches throughout the week. It holds up well in the fridge!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 500 mg
- Protein: 10 g