This post may contain affiliate links. Please read our disclosure policy.
This healthy vegetarian fall grain bowl is made with farro and lots of fresh veggies and it’s a delicious way to get the goodness in! Tossed in a tangy mustard and balsamic dressing it can be served warm or chilled – making it great for meal prep and leftovers.
Ingredients to make the grain bowl
- Farro: An ancient grain that is packed full of protein and fiber. It has slight nutty tones and is light in texture.
- Kale: I used kale for the greens in this bowl. It’s high in antioxidants and an amazing course of vitamin K and C.
- Butternut squash: I love to use butternut squash in lots of fall recipes. It has a wonderful falvor when roasted and is high in vitamins C and E as well as lots of antioxidants.
- Beets: Beets add a great color to these bowls as well as lots of nutrition. Cook your beets before adding to your farro grain bowl or buy pre-cooked ones like I did!
- Pistachios: Pistachios add a great texture to these bowls as well as containing healthy fats, fiber and protein. You can use any other nuts.
- Feta cheese: This crumbly Greek cheese has a tangy and salty flavor that works really well with the other ingredients.
- For the dressing: Olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper.
How to make grain bowls
- Cook the farro according to the package instructions.
- Roast the butternut squash.
- Whisk together the ingredients for the dressing.
- Add the kale to a bowl and pour over the dressing and massage with tongs or your hands.
- Add in the rest of the ingredients and serve.
Tips for making grain bowls
- Cook the farro al dente. This is so that it doesn’t get soggy when mixed with the dressing and other ingredients. You want it to have a bite to it for best texture in a grain bowl.
- Fluff the farro with a fork when you drain it. This will help to separate the grains and they will be easier to combine with the other ingredients.
- Make these fall grain bowls vegan. Simply omit the feta cheese to make these dairy-free and plant based.
- Use different greens. If you don’t like kale, you can make these bowls with spinach or cabbage. Avoid lettuce which can wilt.
Frequently asked questions
Farro is not gluten-free as it is a type of wheat. If you have an intolerance to gluten, you can use other gluten-free grains such as brown rice, quinoa or buckwheat.
These farro grain bowls are perfect for meal prep. Let all of the ingredients cool before combining and keep them covered in the fridge. They will keep well for 4 to 5 days. You can even add in the dressing as we don’t use any veggies that will wilt easily.
Most veggies work really well in grain bowls. Feel free to add in bell peppers, cabbage and other roasted squashes. If not vegetarian, you can also add in shredded chicken or steak strips.
For me, grain bowls are like a hearty warm salad that I love to enjoy during the colder months. It’s a great way to nourish your body with a bowl that’s full of colors, textures and wonderful taste from the farro to the squash and nuts!
More grain bowls to try:
- Chicken & Quinoa Bowl
- Grain Bowls – 3 Ways
- Mediterranean Hummus Bowl
- Vegan Buddha Bowl
- Tex Mex Breakfast Bowl
If you’ve tried this healthy-ish feel good Fall Grain Bowl recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Fall Grain Bowl
- ½ cup farro uncooked
- 8 ounces kale de-stemmed and chopped, about 6 cups
- Butternut squash peeled, chopped, about 3 cups
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 beets cooked, chopped
- ½ cup pistachios
- ¼ cup feta cheese
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic pressed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
- Cook farro according to directions on package and cool completely.
- Preheat the oven to 425°F. Place the butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, stirring halfway through. Set aside to cool.
- While farro and butternut squash are cooling, whisk together the salad dressing.
- Add kale to a salad bowl. Pour dressing over kale and toss until kale is evenly coated.
- Toss in the cooled farro and butternut squash. Add beets, pistachios and feta cheese on top and serve.