Farro bowl with roasted squash, apples, and tahini dressing
Autumn Harvest Grain Bowl
Autumn Harvest Grain Bowl
45 minEasy
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Autumn Harvest Grain Bowl
Farro bowl with roasted squash, apples, and tahini dressing
A hearty fall grain bowl built on nutty farro, topped with roasted butternut squash, tart apple slices, toasted pecans, and a creamy tahini-maple dressing.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
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.
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
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 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 a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
FarroQuinoa or brown rice
Gluten-free alternatives with similar heartiness
TahiniAlmond butter
A nuttier dressing with a slightly sweeter profile
DepthPantry
Test Kitchen Pick
Tahini
Helpful Pantry Staple
Why the tahini matters
Tahini can make or break texture. A smoother, better-balanced jar gives you creaminess without bitterness or a stubborn split texture.
This is one of the ingredients where texture quality shows up fast.
- Smoother texture in dressings and sauces
- Useful in dips, cookies, and grain bowls
A good tahini jar pays off well beyond a single recipe.
Shop tahini for this recipeTips & 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.
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.
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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