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Harvest Grain Bowl: A Autumn Delight

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A cozy bowl filled with nutty farro, roasted squash, hearty kale, and tart cranberries, topped with pumpkin seeds and dressing, embodying the flavors of autumn.

Ingredients

Scale
  • 1 cup farro
  • 1 small butternut squash
  • 2 cups chopped kale
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • Salt
  • Pepper

Instructions

  1. Rinse 1 cup of farro under cold water in a medium saucepan.
  2. Combine the rinsed farro with 3 cups of water and a pinch of salt. Bring it to a gentle boil.
  3. Reduce the heat to low and cover the saucepan. Let the farro simmer for about 25-30 minutes until tender.
  4. Preheat your oven to 400°F (200°C) to roast the squash.
  5. Cut the butternut squash in half, scoop out the seeds, and dice it into 1-inch cubes.
  6. Toss the cubes on a baking sheet with olive oil, salt, and pepper.
  7. Roast for about 20-25 minutes until the squash is tender and caramelized, tossing halfway through.
  8. Heat a tablespoon of olive oil in a skillet over medium heat.
  9. Add the chopped kale and sauté for about 5-7 minutes until wilted.
  10. Combine the cooked farro, roasted squash, sautéed kale, cranberries, and optionally pumpkin seeds in a large bowl.
  11. Drizzle your favorite dressing on top and toss gently to combine.
  12. Serve in bowls and enjoy!

Notes

For added protein, consider topping with grilled chicken or chickpeas. This dish can be made gluten-free by swapping farro with quinoa.

Nutrition

Keywords: harvest bowl, autumn recipes, healthy grain salad

Find it online: https://sweetladle.com/harvest-grain-bowl/