Autumn Grain Bowls: Delicious & Healthy Recipes Recipe

Autumn Grain Bowls are a perfect blend of hearty farro, roasted vegetables, and fresh flavors that celebrate the season. This healthy and colorful dish is easy to prepare and full of comforting textures and tastes, making it ideal for a nourishing lunch or dinner.

Ingredients

• 1 cup farro, rinsed
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon red pepper flakes (optional)
• 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 red bell pepper, chopped
• 1 apple (such as Honeycrisp or Gala), cored and chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 4 cups baby spinach
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• Optional toppings: crumbled goat cheese, pomegranate seeds, toasted pumpkin seeds

Instructions

1. Step 1: Rinse the farro under cold water. In a saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to simmer, cover, and cook for 25-30 minutes until tender. Fluff with a fork and set aside.
2. Step 2: Preheat the oven to 400°F (200°C). Toss the butternut squash, red bell pepper, and apple with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized. Set aside to cool.
3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chopped onion for 5-7 minutes until softened. Add minced garlic, dried thyme, dried sage, and red pepper flakes if using. Cook for 1 minute until fragrant.
4. Step 4: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gradually drizzle in 1/4 cup olive oil while whisking until the vinaigrette is emulsified. Adjust seasoning to taste.
5. Step 5: Add the cooked farro to the skillet with sautéed aromatics. Stir to combine and heat through. Add the roasted vegetables and apple, stirring gently. Mix in dried cranberries and chopped pecans. Add the baby spinach and stir until wilted. Drizzle with the apple cider vinaigrette and stir gently to coat evenly.
6. Step 6: Divide the mixture into bowls. Top with optional crumbled goat cheese, pomegranate seeds, or toasted pumpkin seeds if desired. Serve immediately.

Tips & Variations

• Substitute farro with quinoa or barley for a different grain base.
• Add roasted chickpeas for extra protein and crunch.
• Use walnuts instead of pecans for a different nutty flavor.
• For a vegan option, skip the goat cheese and add avocado slices instead.
• Adjust red pepper flakes to control the level of heat in the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep it moist. For best texture, add fresh spinach and vinaigrette after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of farro?

Yes, grains like quinoa, barley, or brown rice can be used as substitutes. Cooking times may vary, so adjust accordingly.

Is this recipe suitable for vegan diets?

Absolutely. Simply omit the optional goat cheese topping to keep it vegan-friendly.

Autumn Grain Bowls: Delicious & Healthy Recipes Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

This Autumn Grain Bowl is a vibrant, nutritious dish featuring nutty farro cooked in vegetable broth, roasted butternut squash, bell pepper, and apple, combined with sautéed aromatics, dried cranberries, pecans, and fresh baby spinach. Tossed in a tangy apple cider vinaigrette and finished with optional toppings like goat cheese and pomegranate seeds, it’s a comforting and wholesome meal perfect for cozy fall days.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Grain Bowl
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 cup farro, rinsed
• 4 cups vegetable broth

Roasted Vegetables and Fruits

• 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 red bell pepper, chopped
• 1 apple (such as Honeycrisp or Gala), cored and chopped
• 1 tablespoon olive oil (for roasting)
• 1/2 teaspoon salt (for roasting)
• 1/4 teaspoon black pepper (for roasting)

Aromatics & Seasonings

• 1 tablespoon olive oil (for sautéing)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon red pepper flakes (optional)

Salad Mix-ins

• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 4 cups baby spinach

Apple Cider Vinaigrette

• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Optional Toppings

• Crumbled goat cheese
• Pomegranate seeds
• Toasted pumpkin seeds

Instructions

1. Cook the Farro: Rinse the farro under cold water thoroughly. In a medium saucepan, combine the rinsed farro and vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer gently for 25-30 minutes until the farro is tender but still chewy. Drain any excess liquid if needed, fluff with a fork, and set aside.
2. Roast Vegetables and Apple: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash, chopped red bell pepper, and chopped apple with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out evenly. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even caramelization, until the vegetables and apple are tender and lightly browned. Remove from oven and allow to cool slightly.
3. Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic, dried thyme, dried sage, and red pepper flakes if using. Continue to sauté for an additional 1 minute until the garlic is fragrant but not browned.
4. Make Apple Cider Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Slowly drizzle in 1/4 cup olive oil while whisking continuously until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning as desired.
5. Assemble the Bowls: Add the cooked farro to the skillet containing the sautéed aromatics, stirring to combine and heat through gently. Fold in the roasted butternut squash, red bell pepper, and apple mixture. Gently stir in the dried cranberries and chopped pecans. Add the baby spinach and stir until the spinach wilts slightly from the residual heat. Drizzle the apple cider vinaigrette over the entire mixture and toss gently to coat evenly.
6. Serve: Divide the autumn grain mixture evenly into serving bowls. Top each bowl with your choice of optional toppings such as crumbled goat cheese, pomegranate seeds, or toasted pumpkin seeds for added texture and flavor. Serve immediately and enjoy this hearty, healthy seasonal dish.

Notes

• Farro can be substituted with other whole grains like quinoa or barley if preferred.
• If you prefer a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
• To toast pumpkin seeds, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned.
• For added protein, consider adding chickpeas or grilled tofu.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: autumn grain bowl, farro recipe, roasted butternut squash, healthy grain bowl, vegetarian bowl, fall recipes, apple cider vinaigrette, seasonal salad