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A nutrient-packed farro grain bowl featuring perfectly cooked farro, sweet butternut squash, hearty kale, fried cheese, crispy chickpeas and all dressed up with a zingy honey lemon dressing. It’s a fantastic meal prep lunch option, healthy dinner or vegetarian main dish for a dinner party or holiday gathering. 

white bowl with farro, crispy shallots, bread cheese, kale, chickpeas, butternut squash and pistachios
Jump to:
  1. 1 Erica’s Notes:
    1. 1.1 What is farro?
    2. 1.2 What is bread cheese!?
  2. 2 Nutritious Ingredients You’ll Need to Make this Grain Bowl Recipe:
  3. 3 How to Make A Killer Farro Grain Bowl:
    1. 3.1 Sheet Pan Veggies
    2. 3.2 Farro
    3. 3.3 Shallots
    4. 3.4 Cheese
    5. 3.5 Dressing
  4. 4 Assembly
  5. 5 Variation Ideas:
  6. 6 Expert Tips:
  7. 7 FAQs:
  8. 8 If you love this farro grain bowl you’ll love these other delicious meal ideas!
  9. 9 Fall Farro Grain Bowl with Roasted Veg and Crispy Cheese
    1. 9.1 Description
    2. 9.2 Ingredients
      1. 9.2.1 Bowls
      2. 9.2.2 Dressing
    3. 9.3 Instructions
    4. 9.4 Notes
    5. 9.5 Would you like to save this?
    6. 9.6 Nutrition
    7. 9.7 Did you make this recipe?

Erica’s Notes:

If I had to pick one ‘style’ of recipe that is my top fave or most authentically ‘me’ it would be one like this. Some sort of bowl situation packed with whatever superfoods are in season and dressed with a flavorful homemade dressing. And then of course, I always need to add some ‘fun’ which in the case of this recipe is the crispy shallots and fried cheese helloooooo deliciousness.

So, let’s first talk about farro. Because this is a grain that I think is SO underrated. 

What is farro?

Farro is a nutrient-dense ancient wheat grain made from emmer, spelt or einkorn. One cup of cooked farro boasts 15 grams of protein and 11 grams of fiber, making it one of the highest protein, highest fiber whole grains. It has a slightly nutty flavor and chewy texture and it’s often used in salads, soups and grain bowls.

Although you may have never heard of farro, you can actually find it at most grocery stores. I bought farro from Fred Meyer and found it in the ‘natural foods’ section with the other grains like rice, quinoa, oats, etc. My Fred Meyer (Kroger) has a large Bob’s Red Mill section and you can find a lot of more ‘specialty’ whole grains there.

If you can’t find farro, this salad is terrific with any whole grain- tricolor quinoa, brown rice, wild rice, even pasta would work well!

close up view of a farro grain bowl with cooked farro, crispy chickpeas, fried shallots, bread cheese and pistachios

Another ingredient we must talk about is bread cheese.

What is bread cheese!?

Also known as Juustoleipä, bread cheese is a buttery cheese that originated in Scandinavia that has a firm texture and is traditionally grilled or warmed, which softened the inside while keeping the outside crispy. Contrary to its name, it does NOT contain bread. Bread cheese can be seasonal for the warmer months, but is usually found in the ‘fancy cheese kiosk’ in front of the deli at the grocery store. 

The fried cheese in this recipe pairs so well with the nutty farro and earthy roasted veg, it is so satisfying. That being said, other cheeses will work- I just don’t recommend frying them. Feta cheese, goat cheese and cubed white cheddar would all be yummy substitutions.

And I know I know, there are multiple components to this recipe buuuut I promise you it’s worth it. This recipe has been my meal prep bowl for the past two weeks. I make it at the beginning of the week and look forward to lunch every day. I love the fall flavors of squash, shallot and kale but appreciate that this recipe is versatile enough to make all year long, based on what veggies you have on hand. Farro grain bowl, lessss gooooo.

Nutritious Ingredients You’ll Need to Make this Grain Bowl Recipe:

picture of the ingredients needed to make the recipe

Farro: farro is an ancient grain that is wildly versatile and nutritious. Find it in the ‘natural foods’ aisle or in the grains aisle by the rice, quinoa and other grains. Get pearled farro instead of whole farro.

Chickpeas: also called garbanzo beans, chickpeas add another punch of plant-based protein and fiber. Find them in the beans/legumes/grains aisle of the grocery store.

Butternut squash: butternut squash is a type of winter squash that is slightly sweet and full of antioxidants and carotenoids. You could also use delicata squash or sweet potatoes.

Olive oil: I recommend a great-quality extra virgin olive oil like this one or the Kirkland brand from Costco.

Seasonings: everything is seasoned simply with sea salt or kosher salt, freshly cracked black pepper, dried oregano and garlic powder.

Kale: you can use Tuscan kale (pictured) or curly kale, both of which can be found in the produce section of the grocery store.

Shallots: shallots are small onions with a mild, sweet flavor and a hint of garlic. They are usually found right next to the garlic and ginger in the produce section.

Bread cheese: refer above to ‘what is bread cheese’ but essentially, this is a great grilling or frying cheese that stays crispy on the outside but gets warm and melty on the inside. I use this bread cheese but if you can’t find it at your local store you could use Halloumi cheese or whatever cheese you prefer!

Pistachios: pistachios add a great crunch and another little boost of protein, fiber and heart-healthy fats.

Dressing: this farro grain bowl features a simple honey lemon dressing made with honey (or maple syrup), lemon zest, lemon juice, fresh garlic and olive oil.

How to Make A Killer Farro Grain Bowl:

Sheet Pan Veggies

Preheat the oven to 450 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Drain and rinse the chickpeas and pat them dry with a kitchen towel. Add the butternut squash cubes and chickpeas in a single layer to the prepared baking sheet and drizzle with 1 ½ tablespoons of the olive oil and season with salt, pepper, oregano and garlic powder. Use your hands to toss everything so it gets well coated with oil and seasonings. Roast for 22 minutes.

sheet pan with seasoned chickpeas and butternut squash

Remove the tough stems from the kale and slice into thin ribbons. Drizzle with a small swish of olive oil and season with pinches of salt and pepper, tossing to coat. After their 22-minute head start, pull out the butternut squash and chickpeas and scooch them over to make room for the kale. Add the kale and roast everything for another 8-10 minutes until all of the veggies are crisp tender.

Farro

After you get the veggies going, start the farro. Bring a small saucepan of salted water to a boil. In a fine mesh strainer, rinse the farro until the water runs clear. Add the farro to the boiling water and cook at a low boil for 30 minutes, until the farro is tender. Drain the cooked farro in that same strainer and return it to the hot pan to evaporate any excess moisture. Fluff with a fork.

Shallots

Heat 2 ½ – 3 tablespoons olive oil in a large skillet over medium to medium-high heat and add the sliced shallots, tossing to coat them well in oil. Sauté/fry until the shallots are deep golden brown and crispy, about 7-9 minutes. Remove shallots to a paper towel-lined plate and season with a big pinch of salt.

cutting board with sliced shallots
small white dish with crispy fried shallots

Cheese

Add a little olive oil to a nonstick skillet (you can use the pan you just used for the shallots!) over medium heat and fry the cheese cubes until golden brown, about 1 minute per side, for a total of 3-4 minutes.

cutting board with cubed cheese
strainer with cooked farro, measuring cup with chopped pistachios, mason jar with lemon dressing, nonstick skillet with fried cheese and small dish with crispy shallots

Dressing

Combine dressing ingredients and either shake in a mason jar or vigorously whisk in a small bowl. Taste and season with another splash of lemon juice, pinch of salt or drizzle of honey, per your taste.

hand pouring olive oil into a jar
hand shaking together a lemon dressing

Assembly

In a large bowl, combine farro, roasted kale, squash and chickpeas, crispy shallots, chopped pistachios and cheese. Drizzle everything with dressing and gently toss. Serve warm or room temperature with an extra little drizzle of dressing. OOF. Happy happy nourish vibes right here y’all.

pouring honey lemon dressing on a fall farro grain bowl
farro grain bowl with kale, squash, cheese, nuts and garbanzo beans

Variation Ideas:

  • Use a different variety of vegetables! Other veggies that would work well include sweet potatoes, baby spinach, Brussels sprouts, bell pepper, broccoli, cauliflower, red onion, creamy avocado or fresh parsley.
  • Try a different hearty grain: quinoa, wild rice, couscous or small pasta.
  • Switch up the nuts and cheese. Use pumpkin seeds, walnuts or chopped almonds OR a different type of cheese like Halloumi, feta or goat.
  • Add more protein: to my grain bowl leftovers I added some shredded roast chicken for a boost of protein. A fried egg on top would also be yummy.

Expert Tips:

  • Although this grain bowl has multiple components, everything comes together quickly if you time it right! Get the veggies in the oven, start the farro, then start frying the shallots, followed by the cheese. Shake together the dressing and boom! Everything comes together.
  • Opt for pearled farro (vs whole farro) which is quicker to cook and slightly softer in texture.
  • If you want the shallots just a little crispier, toss them in 1-2 tablespoons of cornstarch before frying.
fork with butternut squash, kale, chickpeas and farro on it

FAQs:

Should I use whole, pearled or semi-pearled farro?

Any type will work, but pearled cooks quicker and is slightly softer.

How can I make this bowl gluten-free?

Farro is not a gluten-free grain so if you want to make this gluten-free use quinoa or wild rice instead.

How should I store the leftovers?

This salad holds up really well, even dressed! Store in an airtight container in the fridge for up to four days. The shallots will soften, but they will still taste delicious.

If you love this farro grain bowl you’ll love these other delicious meal ideas!

Mediterranean rice bowl

Salmon quinoa salad

Buffalo chicken rice bowls

Garlic ginger beef and quinoa power bowls

Greek spinach salad with quinoa and fried feta

bite of the featured recipe, fall farro grain bowl, on a fork

CHOMP.

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fork in farro grain bowl with squash, kale, chickpeas and shallots

Fall Farro Grain Bowl with Roasted Veg and Crispy Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Bowls
  • Method: Roast + Fry
  • Cuisine: American
  • Diet: Vegetarian
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Description

This farro grain bowl is jam-packed with nourishing ingredients and the combo of textures and fall flavors will have you going back for bite after bite.

Ingredients

Units Scale

Bowls

  • 1 cup uncooked pearled farro, rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 small butternut squash, peeled, seeds removed, chopped into 1/2-inch cubes
  • 5 tablespoons olive oil, divided
  • 3/4 teaspoon each salt and pepper
  • 1 teaspoon each dried oregano and garlic powder
  • 1 bunch kale, ribs removed and thinly sliced
  • 4 shallots, thinly sliced
  • 6oz bread cheese, chopped into 1/2-inch cubes
  • 1/2 cup pistachios, roughly chopped

Dressing

  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • pinch red pepper flakes
  • zest of 1 lemon
  • 3 tablespoons lemon juice
  • 1/3 cup olive oil

Instructions

Sheet Pan Veggies Part One: Preheat the oven to 450 degrees. Line a large sheet pan with a silicone baking mat or parchment paper. Drain and rinse the chickpeas and pat them dry with a kitchen towel. Add the butternut squash cubes and chickpeas to the prepared baking sheet and drizzle with 1 ½ tablespoons of the olive oil and season with salt, pepper, oregano and garlic powder. Use your hands to toss everything so it gets well coated with oil and seasonings. Roast for 22 minutes.

Farro: After you get the veggies going, start the farro. Bring a saucepan of salted water to a boil. In a fine mesh strainer, rinse the farro until the water runs clear. Add the farro to the boiling water and cook at a low boil for 30 minutes, until the farro is tender. Drain the cooked farro in that same strainer and return it to the hot pan to evaporate any excess moisture. Fluff with a fork.

Sheet Pan Veggies Part Two: Drizzle the thinly sliced kale with a small swish of olive oil and season with pinches of salt and pepper, tossing to coat. After their 22 minute head start, pull out the butternut squash and chickpeas and scooch them over to make room for the kale. Add the kale and roast everything for another 8-10 minutes until all of the veggies are crisp tender.

Shallots: Heat 2 ½ – 3 tablespoons olive oil in a large skillet over medium to medium high heat and add the sliced shallots, tossing to coat them well in oil. Sauté/fry until the shallots are deep golden brown and crispy, about 7-9 minutes. Remove shallots to a paper towel-lined plate and season with a big pinch of salt.

Cheese: Add the remaining ½ tablespoon of olive oil to a nonstick skillet (you can use the pan you just used for the shallots!) over medium heat and fry the cheese cubes until golden brown, about 1 minute per side, for a total of 3-4 minutes.

Dressing: Shake or vigorously whisk all dressing ingredients together. Taste and season with another splash of lemon juice, pinch of salt or drizzle of honey, per your taste.

Assembly: It’s go time! In a large bowl, toss together the farro, roasted kale, squash and chickpeas, crispy shallots, chopped pistachios and cheese. Drizzle everything with dressing and gently toss. Serve warm or room temp with an extra little drizzle of dressing. OOF. Happy happy nourish vibes right here y’all.

Notes

This salad is sturdy and will hold up well as leftovers for up to five days, so you can dress the entire salad, even if you plan to have leftovers. However, the shallots will not be crispy as leftovers (they’re still delicious, like caramelized onions) but if you want them to maintain their crispiness you can store them separately.

Refer to above blog post for lots of tips and tricks, ingredient substitution information and answers to frequently asked questions.

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Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 505
  • Sugar: 8.8 g
  • Sodium: 875.1 mg
  • Fat: 30 g
  • Carbohydrates: 47 g
  • Fiber: 7.5 g
  • Protein: 16.9 g
  • Cholesterol: 24.9 mg

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