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Cozy Fall Harvest Grain Bowl with Maple Vinaigrette

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A hearty and satisfying grain bowl featuring roasted butternut squash, chewy farro, tender kale, crunchy pecans, and salty feta, all tossed in a sweet-tangy maple vinaigrette. Perfect for a cozy weeknight dinner or meal prep.

Ingredients

Scale
  • 1 cup farro, uncooked (semi-pearled preferred)
  • 1 medium butternut squash, peeled and cubed (about 3–4 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups kale, stems removed and chopped (Lacinato or dinosaur kale preferred)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cube into 1/2-inch pieces.
  2. On a baking sheet, toss the cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. Rinse the farro under cold water. In a medium saucepan, combine farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes (semi-pearled) or 30-35 minutes (whole farro) until tender but chewy. Drain excess water and fluff with a fork.
  4. In a small dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from pan immediately.
  5. Place the chopped kale in a large mixing bowl. Drizzle with about 1 teaspoon olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until the kale turns darker green and becomes tender.
  6. In a small bowl or jar, combine 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake until emulsified.
  7. To the bowl with the kale, add the cooked farro, roasted squash, toasted pecans, dried cranberries, and crumbled feta. Pour the vinaigrette over the top and toss gently until everything is well coated.
  8. Serve immediately, dividing the mixture between bowls. Garnish with extra cranberries and feta if desired.

Notes

For a gluten-free version, swap farro for quinoa or brown rice. For a dairy-free version, omit feta or use a plant-based alternative. Toasting the pecans and massaging the kale are key steps for best texture and flavor. The vinaigrette can be stored in the fridge for up to a week.

Nutrition

Keywords: grain bowl, fall harvest, butternut squash, farro, kale, maple vinaigrette, vegetarian, healthy, meal prep

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