Harvest Savory Grain Dish

I first discovered this hearty autumn-inspired grain dish on a crisp fall afternoon when the smell of roasted vegetables filled my kitchen and instantly brought a sense of warmth and comfort.

I remember the first time unexpected guests dropped by and I whipped this up; it was a win for everyone as the savory aroma had us all lingering around the kitchen table

Ingredients

• Farro: I reach for farro because of its hearty bite and nutty flavor, but barley or brown rice work just as well for a similar texture and taste
• Low-sodium vegetable broth: Keeps the grains flavorful without overpowering the dish
• Butternut squash: Choose firm cubes for roasting so they caramelize perfectly without turning mushy
• Brussels sprouts: Fresh and trimmed, they add a lovely crunch and earthiness
• Red onion and red bell pepper: Both add sweetness and depth when roasted
• Garlic and fresh herbs: Essential aromatics that lift the whole dish
• Olive oil and apple cider vinegar dressing: Balances richness with a bright tang
• Optional add-ins: Pumpkin seeds, dried cranberries, and feta bring texture contrast and bursts of flavor

Instructions

Get Everything Ready:

Preheat the oven to 400°F (200°C) while gathering and prepping your ingredients to keep the flow smooth.

Roast the Vegetables:

Spread the squash, Brussels sprouts, red onion, and bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 to 30 minutes, stirring halfway through. Look for a golden, tender finish that fills your kitchen with a toasty aroma.

Cook the Grains:

While veggies roast, rinse the farro under cold water. Combine with vegetable broth in a saucepan and bring to a boil. Then cover, reduce heat, and simmer until tender, about 25 to 30 minutes. Drain any excess liquid to keep the texture just right.

Whisk the Dressing:

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create a zesty dressing.

Combine It All:

Mix the cooked farro with roasted veggies, garlic, parsley, sage, thyme, and dressing in a large bowl. Toss gently to blend colors and flavors.

Add the Finishing Touches:

Fold in pumpkin seeds, dried cranberries, and crumbled feta if using. Taste and adjust seasoning as needed, then serve warm or at room temperature for maximum comfort.

Save

This dish became a celebration on chilly nights, warming hearts and homes as we gathered close, reminding me that food isn&t just sustenance but shared moments around the table

Keeping It Fresh

To keep this salad vibrant, store leftovers in an airtight container and add a splash of fresh olive oil or lemon juice before serving to revive the flavors.

When You're Missing Something

If you find yourself out of fresh herbs, dried versions can be used but add them earlier in the cooking process so their flavors soften and blossom.

Serving Ideas That Clicked

This dish shines alongside roasted chicken or a crisp green salad for a fuller meal.

• Remember, it tastes great warm but also chilled for a lunch box surprise
• Try a sprinkle of toasted nuts if you want extra crunch at the last second
• And don&t forget a pinch of salt just before serving makes flavors pop

Save

Thanks for spending time here; I hope this recipe becomes your new autumn staple and a dish that brings joy every time you make it.

Recipe FAQs

→ What grains can I use besides farro?

You can substitute farro with barley, brown rice, quinoa, or wild rice depending on your preference or dietary needs.

→ How can I make this dish vegan?

Simply omit the feta cheese or use a plant-based alternative to keep the dish vegan-friendly.

→ Can I prepare this grain dish ahead of time?

Yes, it can be made in advance and served warm or at room temperature, making it ideal for gatherings.

→ What herbs best complement the roasted vegetables?

Fresh parsley, sage, and thyme add aromatic depth and enhance the savory flavors of the roasted vegetables.

→ What optional ingredients add texture and flavor?

Toasted pumpkin seeds provide crunch, dried cranberries add sweetness, and feta contributes a creamy, tangy element.