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2 fall grain bowls made with butternut squash, kale, farro, beets, feta and pistachios
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5 from 61 votes

Fall Grain Bowl

Easy to make, these healthy fall grain bowls are made with farro, butternut squash and beets and tossed in a delicious balsamic dressing. Perfect for make ahead meals!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 476kcal
Author Yumna Jawad


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



  • 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.



Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. 


Calories: 476kcal | Carbohydrates: 60g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 514mg | Potassium: 1432mg | Fiber: 12g | Sugar: 12g | Vitamin A: 25726IU | Vitamin C: 113mg | Calcium: 258mg | Iron: 4mg