Fall has always been my favorite season. The crisp air, the warm colors of the leaves, and the feeling of change in the air—it’s like nature’s invitation to slow down and enjoy the moment. One day, I was walking through the farmer’s market, soaking in all the vibrant vegetables that screamed “fall,” when I got the idea for my Autumn Harvest Bowl. Farro, kale, and butternut squash were calling my name, and I knew I had to make something special. It was the perfect way to embrace the season’s flavors in a simple, nourishing meal.
Perfecting the Roasted Goodness
I love the earthy sweetness that roasted butternut squash brings to a dish. Roasting it at just the right temperature creates a slight caramelization, and it pairs beautifully with the tender kale and chewy farro. While the squash roasts, the kitchen fills with that comforting aroma, making the wait almost as enjoyable as the meal itself. Adding roasted beets to the mix was a no-brainer—they bring a rich color and a natural sweetness that balances everything. This bowl isn’t just food; it’s a celebration of all that fall has to offer.
A Tangy Twist with the Dressing
The magic of this bowl truly comes together with the dressing. I’ve always been a fan of balsamic vinegar, especially in the fall when the tangy, slightly sweet flavor complements roasted vegetables so well. Whisking it together with olive oil, Dijon mustard, and garlic creates the perfect balance of flavors. I toss it with the kale first, which softens the leaves and infuses them with that bold flavor. When everything is mixed together, from the farro to the feta cheese, each bite has a little bit of everything—crunch, creaminess, and a hint of tang.
A Bowl for Every Occasion
What I love most about the Autumn Harvest Bowl is how versatile it is. Whether I’m meal prepping for the week or making it as a cozy dinner to share with friends, it always hits the spot. Sometimes I’ll add a bit of grilled chicken or tofu for extra protein, but honestly, it’s perfect on its own. It’s packed with nutrients, and the colors just brighten up my day. This bowl is my way of welcoming the season, one bite at a time, and it’s become a staple in my fall cooking routine.
Table of Contents
Chef’s Notes-Autumn Harvest Bowl
- It’s essential to allow the farro to cool completely before adding it to the salad. This helps prevent the kale from wilting and ensures the grains maintain a firm, chewy texture.
- When roasting the butternut squash, make sure the pieces are evenly sized for uniform cooking. Stir the squash halfway through roasting for an even caramelization and golden-brown edges.
- To soften the kale and reduce its natural bitterness, gently massage the leaves with the dressing before adding the other ingredients. This will help break down the fibers and make the kale more tender and flavorful.
- Feel free to swap ingredients based on your preferences or what’s available. Quinoa or barley can be used in place of farro, while spinach or Swiss chard can substitute for kale. Nuts and cheese options are also interchangeable to suit dietary needs.
- This bowl is ideal for meal prepping. Store each component separately (farro, roasted veggies, dressing) and combine them just before serving for a fresh, vibrant dish every time.
Autumn Harvest Bowl
4
bowls10
minutes40
minutes476
kcal50
minutesDive into the flavors of fall with this vibrant Autumn Harvest Bowl! Packed with wholesome farro, roasted butternut squash, and earthy beets, this dish is a celebration of the season’s bounty. Tossed in a tangy balsamic dressing, it’s a perfect make-ahead meal that will keep you energized and satisfied. Whether you’re prepping for a busy week or hosting a cozy dinner, this bowl is your go-to for a nourishing and delightful experience. Get ready to impress your taste buds with this easy-to-make, healthy, and customizable recipe!
Ingredients
- Grain Base
1/2 cup uncooked farro
- Vegetables
3 cups peeled and cubed butternut squash
8 ounces kale leaves, stems removed and chopped (about 6 cups)
4 cooked beets, diced
- Nuts & Cheese
1/2 cup shelled pistachios
1/4 cup crumbled feta cheese
- Dressing
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
- Seasoning
Salt and pepper to taste
- Alternative Ingredients:
Farro substitute: quinoa or barley
Kale substitute: spinach or Swiss chard
Pistachios substitute: almonds or walnuts
Feta cheese substitute: goat cheese or vegan cheese for dairy-free option
Directions
- **Cooking Farro** – Begin by preparing the farro according to the package instructions. Once cooked, allow it to cool completely before using it in the salad.
- **Preparing Dressing** – While the farro and squash are cooling, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until well combined.
- **Assembling the Bowl** – In a large salad bowl, add the chopped kale and pour the dressing over it. Toss until the kale is evenly coated with the dressing. Add the cooled farro and roasted butternut squash to the bowl.
- **Final Touches** – Top the salad with diced beets, pistachios, and crumbled feta cheese. Serve immediately or store in an airtight container for later use.
Equipment
- Mixing bowls
- Baking sheet
Notes
- For best results, ensure the farro is completely cooled before mixing it with the other ingredients to prevent wilting the kale. This dish pairs wonderfully with grilled chicken or tofu for added protein. Feel free to add roasted sweet potatoes or carrots for extra sweetness and color!
Nutrition Facts
- Calories: 476kcal
- Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 8mg
- Sodium: 514mg
- Potassium: 1432mg
- Carbohydrates: 60g
- Fiber: 12g
- Sugar: 12g
- Protein: 13g
- Vitamin A: 25726IU
- Vitamin C: 113mg
- Calcium: 258mg
- Iron: 4mg
FAQ- Autumn Harvest Bowl
Can I use a different grain if I don’t have farro?
Yes, you can substitute farro with quinoa, barley, or even brown rice for a slightly different texture but equally delicious result.
Can I make this bowl ahead of time?
Absolutely! You can prepare all components in advance and store them separately in airtight containers. Assemble the bowl just before serving for maximum freshness.
What can I use instead of kale?
Spinach, Swiss chard, or arugula are great alternatives to kale. Just be mindful that more delicate greens like spinach may wilt faster.
Is this recipe gluten-free?
Farro contains gluten, so to make this dish gluten-free, swap farro with quinoa or another gluten-free grain like millet or buckwheat.
Can I make this recipe dairy-free?
Yes, you can omit the feta cheese or use a vegan cheese alternative to make this dish dairy-free.
