Autumn Grain Bowl Recipe

Preparation Steps

1. 1

   Cook the Farro

   In a medium pot, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess water and set aside.

2. 2

   Roast the Butternut Squash

   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.

3. 3

   Grill the Protein

   Season the salmon or chicken with salt, pepper, and your choice of herbs. Grill on medium heat for about 5-7 minutes per side for salmon or until chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let rest.

4. 4

   Sauté the Kale

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5 minutes until wilted. Season with salt and pepper.

5. 5

   Prepare the Succotash

   If using frozen succotash, follow package instructions to heat it up. If using fresh, sauté corn and lima beans in a skillet with a bit of olive oil until heated through.

6. 6

   Assemble the Bowl

   In a large bowl, combine the cooked farro, sautéed kale, arugula, roasted butternut squash, succotash, diced honeycrisp apple, and chopped walnuts. Top with the grilled salmon or chicken.

7. 7

   Serve

   Drizzle with your favorite vinaigrette or dressing and serve immediately.