![['Close-up view of a Fall Farro Grain Bowl featuring roasted vegetables and crispy cheese.', 'Side view of a vibrant grain bowl filled with farro, butternut squash, chickpeas, and garnished with nuts.', 'Detailed shot of a wholesome Fall Farro Bowl with colorful roasted veggies and a sprinkle of crispy cheese.', 'Delicious grain bowl showcasing farro, kale, roasted shallots, and topped with a drizzle of honey lemon dressing.']](https://recipessalads.com/wp-content/uploads/2026/07/fall-farro-grain-bowl_1_U1.webp)
Fall Farro Grain Bowl with Roasted Veg and Crispy Cheese
A hearty and colorful grain bowl combining roasted vegetables, tender farro, crispy cheese, and a tangy lemon dressing for a perfect fall meal.
Ingredients
Grains
- 1 cup uncooked pearled farro (rinsed)
- 1 can chickpeas (drained and rinsed)
Vegetables
- 1 small butternut squash (peeled, seeds removed, chopped into ½-inch cubes)
- 1 bunch kale (ribs removed, thinly sliced)
- 4 shallots shallots (thinly sliced)
Dairy & Nuts
- 6 oz bread cheese (chopped into ½-inch cubes)
- ½ cup pistachios (roughly chopped)
- 2 cloves garlic (minced)
- 2 tablespoons honey
Condiments & Seasonings
- pinch red pepper flakes
- 1 zest lemon (zest of 1 lemon)
- 3 tablespoons lemon juice
- ⅓ cup olive oil
Instructions
- Roast butternut squash and chickpeas at 450°F for 22 minutes, tossing with 1.5 tbsp olive oil and seasonings.
- Cook farro in boiling salted water for 30 minutes until tender, then drain and fluff.
- In the last 8-10 minutes of roasting, add kale to the sheet and roast until crisp tender. Sauté shallots in olive oil until golden and crispy, then fry cheese cubes until golden.
- Whisk dressing ingredients, taste, and adjust with lemon juice or honey.
- Combine all components in a bowl, drizzle with dressing, and serve warm or room temp.
Notes
For extra crunch, add more pistachios or crispy shallots on top before serving.