Harvest Grain Bowl
A colorful, hearty celebration of the season’s bounty featuring farro, roasted squash, kale, and cranberries, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Farro
- 2 cups Roasted Squash (butternut or acorn)
- 1 bunch Kale (Lacinato preferred)
- 1/2 cup Dried Cranberries
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Cook the Farro: Rinse farro and combine with water and salt. Bring to a boil, then simmer for 25-30 minutes until tender.
- Roast the Squash: Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, then roast for 25-30 minutes.
- Prep the Kale: Remove stems and chop the kale, then massage with olive oil and salt.
- Combine Ingredients: In a large bowl, combine farro, roasted squash, and kale, and toss gently.
- Add Cranberries: Sprinkle in dried cranberries and optional nuts.
- Drizzle and Serve: Drizzle with olive oil, season with salt and pepper, and add lemon juice if desired.
Notes
Can be made ahead of time; leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: grain bowl, vegetarian, seasonal, farro, roasted vegetables