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Cozy Fall Harvest Grain Bowl with Maple Vinaigrette

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A warm, hearty grain bowl featuring roasted butternut squash, Brussels sprouts, kale, and farro, all tossed in a sweet and tangy maple vinaigrette. Perfect for a quick weeknight dinner or meal prep, this forgiving recipe is packed with fall flavors and wholesome ingredients.

Ingredients

Scale
  • 1 cup farro (dry)
  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups kale, roughly chopped
  • ½ cup pecans, roughly chopped
  • ⅓ cup dried cranberries
  • ½ cup feta cheese, crumbled
  • 2 tablespoons olive oil (for roasting)
  • Salt and black pepper to taste
  • For the Maple Vinaigrette:
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly spray with oil.
  2. Rinse 1 cup of farro under cold water. Add to a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still chewy. Drain any excess water and set aside to cool slightly.
  3. While the farro cooks, toss the cubed butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, a pinch of salt, and a crack of black pepper. Spread in a single layer on the prepared baking sheets. Roast for 20-25 minutes, flipping halfway through, until the squash is golden and tender and the Brussels sprouts have crispy edges.
  4. While the vegetables roast, place the chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darker. Remove immediately to a plate to cool.
  5. In a mason jar or small bowl, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of salt and pepper. Add ¼ cup olive oil, seal the jar, and shake vigorously until emulsified. Taste and adjust seasoning.
  6. Place the chopped kale in a large bowl. Add a tiny drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for about 2 minutes until it turns darker green and feels softer.
  7. Divide the cooked farro among serving bowls. Top with the roasted vegetables, massaged kale, toasted pecans, and dried cranberries. Sprinkle crumbled feta over everything. Drizzle generously with the maple vinaigrette.
  8. Serve immediately or pack for later. If meal prepping, keep the dressing separate until ready to eat.

Notes

Don’t overcrowd the baking sheets to ensure proper roasting. Toast nuts for best flavor. Season in layers—salt the vegetables, farro water, and kale. The dressing can be made ahead and keeps for up to a week in the fridge. For meal prep, store components separately and add dressing just before serving.

Nutrition

Keywords: fall harvest grain bowl, maple vinaigrette, farro bowl, roasted butternut squash, Brussels sprouts, kale, vegetarian, meal prep, cozy fall recipe

Find it online: https://lindabake.com/best-maple-vinaigrette-fall-harvest-grain-bowl/