Farro Grain Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Farro Grain Bowl
Description
The Farro Grain Bowl features farro cooked until tender and cooled, combined with roasted butternut squash that has been drizzled with olive oil and lightly seasoned. Kale is massaged with a dressing made from olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper, which softens the leaves and adds a flavorful tang.
The bowl is finished with cooked, chopped beets for earthiness, pistachios adding crunch and nuttiness, and crumbled feta cheese providing a salty, creamy contrast. The balance of these ingredients creates a nourishing bowl with a mix of textures from chewy grains to crunchy nuts and creamy cheese.
This bowl can be served cold or at room temperature, making it convenient for meal prep or a packed lunch. The combination of flavors and ingredients makes it versatile enough for a light dinner or a filling side.
Leftovers should be stored in an airtight container and will last about five days refrigerated.
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 black pepper
- 4 beet cooked, chopped
- ½ cup pistachio
- ¼ cup feta cheese
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic pressed, clove
- 1/2 teaspoon salt 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For best texture, allow farro and roasted squash to cool completely before assembling.
- Dressing kale before adding other ingredients helps soften the greens and enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 8mg | 3% |
| Sodium | 659mg | 27% |
| Potassium | 1080mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 16964IU | 339% |
| Vitamin C | 80mg | 89% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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