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Harvest Bowl
This hearty Harvest Bowl is made with rosemary-roasted butternut squash, farro, kale, pecans, apples, pomegranate seeds, and feta cheese tossed in an apple cider vinaigrette with a splash of maple syrup.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●saucepan
📝 Preparation Steps
1
To make the vinaigrette:
2
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and salt and pepper to taste (I like 1/2 salt and 1/4 teaspoon pepper).
cup olive oil1/4olive oil1 tablespoonteaspoons olive oil1 1/2apple cider vinegar2 tablespoonsmaple syrup2 tablespoons
3
To make the butternut squash:
4
To make the butternut squash, preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, add diced squash. Drizzle with olive oil, sprinkle with rosemary, and season with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Toss until evenly coated.
cup olive oil1/4olive oil1 tablespoonteaspoons olive oil1 1/2fresh rosemary1 tablespoonteaspoon salt1/2
5
Spread in an even layer on prepared baking sheet. Roast until squash is tender and browning in spot, stirring occasionally, about 20 to ⏱️ 25 minutes. Cool to room temperature. You will have about 2 cups roasted squash.
6
To make the farro:
7
In a small saucepan, heat olive oil over medium-high heat until shimmering. Add farro and cook, stirring until fragrant, about ⏱️ 2-3 minutes.
cup olive oil1/4olive oil1 tablespoonteaspoons olive oil1 1/2
8
Add water and 1/2 teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until farro is tender, about ⏱️ 15-18 minutes. Drain through a fine-mesh sieve, then spread farro out in a single layer on a rimmed baking sheet to cool to room temperature. You will have about 2 cups cooked farro.
water2 cupsteaspoon salt1/2
9
To make the bowls:
10
In a large bowl, add kale, 1 tablespoon maple vinaigrette, and 1/4 teaspoon salt. Massage kale vigorously until dark and wilted, about 2 to ⏱️ 3 minutes. You will have about 4 cups tightly packed massaged kale.
teaspoon salt1/2
11
To assemble, divide the ingredients among 4 bowls. Build each bowl with 1 cup massaged kale, 1/2 cup farro, 1/2 cup butternut squash, 1/4 of the apple slices, 2 tablespoons pecans, 2 tablespoons pomegranate seeds, and 2 tablespoons feta cheese. Drizzle each bowl with 2 tablespoons maple vinaigrette.
Nutrition Facts
calories
608 kcal
fat Content
33 g
serving Size
1 bowl
fiber Content
15 g
sugar Content
17 g
sodium Content
542 mg
protein Content
11 g
cholesterol Content
17 mg
carbohydrate Content
73 g
saturated Fat Content
6 g
unsaturated Fat Content
25 g
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