Autumn Grain Bowl with Farro
A vibrant and nourishing dish that celebrates the flavors of autumn with farro, roasted squash, kale, and cranberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Farro
- 1 medium Butternut Squash, peeled and cubed
- 2 cups Kale, chopped
- 1/2 cup Dried Cranberries
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- Pumpkin Seeds, for garnish (optional)
Instructions
- Prepare the Farro: Rinse 1 cup of farro under cold water. In a large pot, combine farro with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes until tender.
- Roast the Butternut Squash: Preheat oven to 425°F (220°C). Toss squash with 2 tablespoons of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until golden brown.
- Prepare the Kale: In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped kale with a pinch of salt and sauté for 5-7 minutes until wilted.
- Combine Everything: Fluff the cooked farro and transfer to a large bowl. Layer with sautéed kale, roasted squash, and dried cranberries.
- Garnish and Serve: Top with pumpkin seeds and drizzle with olive oil or balsamic reduction. Serve warm.
Notes
For added flavor, try adding cinnamon or nutmeg to the squash. This bowl can be prepped in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: autumn grain bowl, farro, roasted vegetables, kale, healthy recipes, fall recipes