Farro bowl with roasted squash, apples, and tahini dressing
Autumn Harvest Grain Bowl
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Autumn Harvest Grain Bowl
Farro bowl with roasted squash, apples, and tahini dressing
★4.5(19)
A hearty fall grain bowl built on nutty farro, topped with roasted butternut squash, tart apple slices, toasted pecans, and a creamy tahini-maple dressing.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This harvest grain bowl is a satisfying, wholesome meal that celebrates the best of autumn produce. Nutty farro, sweet roasted squash, and crunchy pecans come together under a drizzle of maple-tahini dressing.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 1/2 cups farro, cooked according to package directions
- 2 cups butternut squash, cubed and roasted
- 1 large apple, thinly sliced
- 1/2 cup toasted pecans
- 3 tbsp tahini + 1 tbsp maple syrup + 1 tbsp lemon juice (dressing)
- 2 cups arugula or kale
Instructions
- 1
Cook farro in salted boiling water until tender, about 25-30 minutes. Drain and set aside.
- 2
Toss butternut squash cubes with olive oil, salt, and pepper. Roast at 425°F for 25 minutes until caramelized.
- 3
Whisk tahini, maple syrup, lemon juice, and 2 tbsp warm water until smooth and drizzle-able.
- 4
Divide farro among four bowls. Top with arugula, roasted squash, apple slices, and toasted pecans.
- 5
Drizzle generously with tahini-maple dressing. Season with salt, pepper, and optional dried cranberries.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
FarroQuinoa or brown rice
Gluten-free alternatives with similar heartiness
TahiniAlmond butter
A nuttier dressing with a slightly sweeter profile
Tips & Storage
Pro Tips
Meal prep the farro and roasted squash ahead of time—assemble bowls in minutes during the week.
Toss apple slices with a squeeze of lemon to prevent browning if prepping ahead.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store components separately for up to 4 days. Dress just before serving.
Reheating
Enjoy cold or warm the farro and squash in the microwave for 1-2 minutes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates18g
Fat58g
Fiber220mg
Sugar9g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What can I use instead of farro?
- Quinoa, brown rice, or wheat berries are all excellent grain alternatives.
- Is this filling enough for dinner?
- Add a fried egg, roasted chickpeas, or grilled chicken for extra protein to make it a full meal.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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