Harvest Grain Bowl

By Trace Barnett

This healthy farro grain bowl is packed with fall flavors—roasted squash, Brussels sprouts, cranberries, and a sweet-savory maple Dijon dressing.

Farro, an ancient grain with a hearty, chewy texture, is the perfect canvas for showcasing the deep flavors of roasted vegetables—especially earthy root vegetables like carrots, beets, sweet potatoes, and parsnips. Its nutty undertones complement both sweet and savory ingredients, making it a versatile base for a nourishing dish. Toss in some seasonal nuts, like pecans or walnuts, for added crunch, and finish it all with a dressing of sweet maple syrup balanced by the subtle heat of Dijon mustard. This simple yet vibrant combination brings out the best in every ingredient, making the dish both satisfying and nutrient-packed.

To elevate the dish even further, seasonal greens like kale, collards, mustard, or turnip greens are an ideal addition. Their slightly bitter notes contrast beautifully with the sweetness of the maple dressing and the richness of the roasted roots. Whether served warm or at room temperature, farro salads bring together the flavors of the season, offering a wholesome way to enjoy the bounty of the garden or farmer’s market. Perfect as a side dish or a light meal on its own, farro makes healthy eating taste indulgent and full of life.

INGREDIENTS:

For the Bowl

• 1 cup farro (or quinoa, barley, or brown rice)
• 1 small butternut squash (peeled and cubed)
• 2 parsnips (peeled and chopped)
• 1 cup Brussels sprouts (halved)
• 1 small apple (thinly sliced)
• ¼ cup dried cranberries
• ¼ cup pecans (toasted)
• 1 small red onion (sliced)
• 2 cups kale (chopped and massaged with olive oil)
• Olive oil
• Salt and pepper

For the Maple Dijon Dressing

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp lemon juice
• Salt and pepper to taste

INSTRUCTIONS:

1. Cook the Grain:

• Rinse and cook the farro according to package instructions. Fluff with a fork and set aside.

2. Roast the Vegetables:

• Preheat the oven to 400°F. Toss the cubed butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

3. Caramelize the Onion:

• In a small skillet, heat a bit of olive oil and cook the red onion slices over low heat until caramelized, about 15-20 minutes.

4. Make the Dressing:

• Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, and salt and pepper in a small bowl.

5. Assemble the Bowl:

• In a large bowl, start with a base of farro. Top with roasted butternut squash, Brussels sprouts, caramelized onions, sliced apple, kale, dried cranberries, and toasted pecans.

6. Dress and Serve:

• Drizzle with the maple Dijon dressing and toss to combine. Serve warm or at room temperature.

You can easily add protein like grilled chicken, tofu, or a poached egg to make it even heartier.