NoAdsCooking
Harvest Grain Bowl with Squash, Apple, Pepitas & Maple-Dijon Dressing

Harvest Grain Bowl with Squash, Apple, Pepitas & Maple-Dijon Dressing

Updated October 28, 2026

Chewy farro, caramelized roasted squash, crisp apple and toasted pepitas over greens with a tangy maple-Dijon vinaigrette.

Before you start: heat the oven to 425°F; cut the squash into 3/4-inch cubes, or use pre-cut squash. Quinoa, barley or brown rice all work in place of farro; cook according to the package.

Meal prep: store the farro, squash, pepitas and dressing separately for up to 4 days. Slice the apple and build bowls the day you eat them. Add crumbled feta or goat cheese if it doesn't need to be vegan.

Cook time
1 hr 22 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 lb butternut squash (peeled and cut into 3/4-inch cubes; 1 medium squash, or pre-cut)
  • 5 tbsp extra-virgin olive oil (divided)
  • 1 ¾ tsp kosher salt (divided)
  • 6 cups water (for the farro)
  • 1 cup pearled farro
  • ½ cup raw pepitas (pumpkin seeds)
  • 1 small shallot (minced)
  • 2 tbsp red wine vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • ¼ tsp black pepper
  • 3 cups baby spinach or arugula
  • 2 crisp apples, such as Honeycrisp (cored and thinly sliced)

Instructions

Roast the squash
On a sheet pan, toss squash cubes (2 lb) with olive oil (2 tbsp) and salt (½ tsp) and spread in a single layer.
Roast at 425°F, stirring once halfway, until tender and browned at the edges, about 25 minutes.
Equipment: rimmed sheet pan
Cook the farro
Bring water (6 cups) and salt (1 tsp) to a boil. Add farro (1 cup) and simmer, uncovered, until tender with a little chew, about 20 minutes.
Drain well and return to the pot.
Equipment: large pot and colander
Toast the pepitas
Toast pepitas (½ cup) in a dry skillet over medium heat, shaking the pan, until they puff, pop and turn golden, about 3 minutes. Tip onto a plate.
Equipment: small skillet
Make the dressing
Whisk shallot, red wine vinegar (2 tbsp), maple syrup (2 tbsp), Dijon (1 tbsp), salt (¼ tsp) and pepper (¼ tsp).
Slowly whisk in olive oil (3 tbsp) until creamy, or shake it all in a jar.
Equipment: small bowl or jar
Build the bowls
Toss the warm farro with about half the dressing.
Divide greens (3 cups) among 4 bowls and top with the farro, roasted squash and sliced apples.
Scatter with the pepitas and drizzle with the remaining dressing.

Tomorrow's Meal

Crispy Farro & Squash Skillet with Fried Eggs

Leftover farro and squash crisped in a hot skillet until toasty, topped with fried eggs and a drizzle of leftover dressing.

You'll need to pick up:

2 eggs1 tbsp olive oilpinch of red pepper flakes

Quick overview:

  1. 1.Heat the oil in a skillet over medium-high heat
  2. 2.Add about 2 cups leftover farro and squash in an even layer and cook 4 to 5 minutes without stirring until crisp underneath
  3. 3.Push aside, fry the eggs in the same pan until the whites are set
  4. 4.Top the farro with the eggs, red pepper flakes and a drizzle of leftover dressing

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?