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Winter Harvest Dinner Bowl

A wholesome, hearty grain bowl featuring roasted butternut squash, beets, farro, and feta with a maple balsamic dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium butternut squash peeled and cubed
  • 3 medium beets peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp dried thyme
Bowl Base
  • 1.5 cups farro uncooked (or barley/quinoa)
  • 3 cups vegetable broth
Toppings & Dressing
  • 0.5 cup feta cheese crumbled
  • 0.25 cup pepitas pumpkin seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 3 tbsp olive oil extra virgin

Equipment

  • Baking sheet
  • Saucepan
  • Chef's knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed squash and beets with olive oil, thyme, salt, and pepper. Spread on the baking sheet.
  3. Roast for 35-40 minutes, tossing halfway, until vegetables are tender and caramelized.
  4. Meanwhile, combine farro and vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer for 25-30 minutes until tender. Drain excess liquid.
  5. In a small jar, whisk together balsamic vinegar, maple syrup, extra virgin olive oil, salt, and pepper to make the dressing.
  6. In a large bowl, combine the warm farro and roasted vegetables.
  7. Drizzle with dressing and toss to coat.
  8. Top with crumbled feta cheese and pepitas before serving.

Notes

If you are sensitive to beet stains, roast the beets on a separate small tray or a foil divider.