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Fall Harvest Grain Bowls: Easy Maple Vinaigrette Recipe for Cozy Meals

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These hearty grain bowls feature roasted fall veggies, nutty grains, crisp apples, and a sweet-savory maple vinaigrette. Perfect for meal prep, weeknight dinners, or holiday gatherings, this cozy vegetarian recipe is endlessly adaptable and packed with autumn flavor.

Ingredients

Scale
  • 1 cup uncooked farro (or substitute with quinoa, brown rice, or barley for gluten-free)
  • 2 cups water or vegetable broth
  • 1 small butternut squash (about 1½ pounds), peeled and cubed
  • 2 medium carrots, peeled and sliced into rounds
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 crisp apple, diced (such as Honeycrisp or Fuji)
  • 1 cup baby kale or spinach, roughly chopped
  • ⅓ cup dried cranberries
  • ¼ cup crumbled goat cheese or feta (optional, or use vegan cheese)
  • ⅓ cup toasted pecans or walnuts, roughly chopped (or pumpkin seeds for nut-free)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Peel and cube butternut squash. Slice carrots and cut red onion into wedges. Toss veggies with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and smoked paprika if using. Spread in a single layer on the baking sheet.
  3. Roast veggies for 28–32 minutes, stirring halfway through, until golden and caramelized. If needed, roast an additional 5 minutes.
  4. While veggies roast, rinse farro under cold water. Add farro and 2 cups water or broth to a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until tender but chewy. Drain excess water. (For quinoa or rice, follow package directions.)
  5. Toast pecans or walnuts in a dry skillet over medium heat for 2–4 minutes, stirring often, until fragrant. Set aside to cool.
  6. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, olive oil, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasoning as needed.
  7. Divide cooked farro between 4 bowls. Top each with roasted veggies, diced apple, chopped kale or spinach, dried cranberries, toasted nuts, and crumbled goat cheese or feta.
  8. Drizzle each bowl generously with maple vinaigrette. Toss gently to coat, or serve vinaigrette on the side.

Notes

For meal prep, store vinaigrette separately to avoid soggy greens. Microwave squash for 1–2 minutes to soften skin before peeling if needed. Consistent chopping ensures even roasting. Swap grains or veggies as desired; quinoa or brown rice for gluten-free, sweet potato or parsnips for variety. Toast nuts for extra flavor, and dress bowls just before serving.

Nutrition

Keywords: grain bowl, fall recipe, maple vinaigrette, vegetarian, meal prep, roasted vegetables, healthy, comfort food, autumn, easy dinner

Find it online: https://tessierecipes.com/fall-harvest-grain-bowls-easy-maple-vinaigrette-recipe-for-cozy-meals/