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Cozy Fall Harvest Grain Bowl with Easy Maple Vinaigrette

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A hearty and satisfying grain bowl featuring warm roasted sweet potatoes, nutty farro, tart dried cranberries, crunchy pecans, and crumbled feta, all tossed in a tangy-sweet maple vinaigrette. Perfect for crisp fall afternoons or meal prep.

Ingredients

Scale
  • 1 cup farro (pearled, such as Bob’s Red Mill)
  • 1 large sweet potato, peeled and cubed into ½-inch pieces (about 2 cups)
  • 1 tablespoon olive oil (for roasting sweet potato)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups fresh kale, stems removed and roughly chopped (curly or lacinato)
  • ½ cup dried cranberries (unsweetened if available)
  • ½ cup pecans, roughly chopped (toasted if desired)
  • ⅓ cup crumbled feta cheese (or goat cheese)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard (such as Grey Poupon)
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt (for dressing)
  • ⅛ teaspoon black pepper (for dressing)

Instructions

  1. Cook the farro: Rinse 1 cup farro under cold water. In a medium saucepan, combine farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes (for pearled farro) until tender but chewy. Drain excess water and fluff with a fork. Set aside.
  2. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are caramelized and centers are tender.
  3. Make the maple vinaigrette: In a small bowl, whisk together ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, and minced shallot. Slowly drizzle in ⅓ cup olive oil while whisking continuously until emulsified. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Set aside at room temperature.
  4. Prepare the kale: Place chopped kale in a large mixing bowl. If using curly kale, massage with a tiny drizzle of olive oil and a pinch of salt for about 2 minutes to soften. Lacinato kale may not need this.
  5. Toast the pecans (optional): In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, shaking frequently, until fragrant. Remove from pan immediately to cool.
  6. Assemble the bowls: To the bowl with kale, add warm farro and roasted sweet potatoes. Drizzle about half the maple vinaigrette over everything and toss gently to combine. Divide mixture between serving bowls. Top with dried cranberries, toasted pecans, and crumbled feta. Drizzle with remaining vinaigrette to taste. Serve immediately.

Notes

For best results, use pearled farro (cooks faster). Toast pecans for enhanced flavor. Massage kale to soften. Serve immediately while grains and vegetables are warm. For meal prep, store components separately and reheat grains and vegetables before assembling.

Nutrition

Keywords: fall harvest grain bowl, maple vinaigrette, farro bowl, roasted sweet potato, kale, vegetarian, meal prep, cozy fall recipe

Find it online: https://leilameals.com/cozy-fall-harvest-grain-bowl-with-easy-maple-vinaigrette/