Fall Harvest Grain Bowl

A vegetarian grain bowl with farro, roasted squash, crisp apple, kale, pecans, feta, and a tangy vinaigrette for an easy fall meal.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 3 cups cooked farro
• 2 cups butternut squash
• 1 apple
• 2 cups kale
• 0.5 cup pecans
• 0.333 cup feta cheese
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper on a baking sheet. Roast for 25 to 30 minutes, turning once, until tender and lightly browned. (about 30 min) — 425°F
2. Spread the pecans on a small baking sheet and toast in the oven for 5 to 7 minutes, until fragrant. Cool briefly, then roughly chop. (about 7 min) — 425°F
3. Whisk the remaining 2 tablespoons olive oil with the apple cider vinegar, Dijon mustard, maple syrup, remaining 1/2 teaspoon salt, and remaining pepper. (about 2 min)
4. Massage the kale with 1 tablespoon of the vinaigrette for 1 to 2 minutes, until softened and glossy. (about 2 min)
5. Warm the cooked farro in a skillet over medium heat for 3 to 5 minutes, stirring occasionally, until heated through. (about 5 min) — Medium heat
6. Divide the farro, roasted squash, kale, and sliced apple among four bowls. Top with the toasted pecans and feta, drizzle with the remaining vinaigrette, and serve. (about 3 min)