Farro 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!
Servings: 4 servings
Ingredients
Grain Bowl
- ½ cup farro uncooked
- 8 ounces kale de-stemmed and chopped, about 6 cups
- 3 cups butternut squash cubes
- 1 tablespoon olive oil
- ¼ teaspoon Salt
- ¼ teaspoon pepper
- 4 beets cooked, chopped
- ½ cup pistachios
- ¼ cup feta cheese
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove pressed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 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.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Nutrition
Calories: 431kcal | Carbohydrates: 48g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 659mg | Potassium: 1080mg | Fiber: 12g | Sugar: 10g | Vitamin A: 16964IU | Vitamin C: 80mg | Calcium: 282mg | Iron: 4mg
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