Herb Roasted Mushroom Harvest Bowl

Harvest bowls celebrate autumn’s market haul in one generous plate, a modern American supper staple. This sheet-pan version roasts mixed mushrooms with sugar pumpkin, apple, and fragrant rosemary-thyme until caramelized, then piles them over farro and tender greens.

Serves 4 · 20 min prep · 28 min cook

Estimate for one serving

• 445 cal
• 13g protein
• 58g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 lb mixed fresh mushrooms (cremini, oyster, maitake)
• 2 cups cubed small sugar pumpkin or kabocha
• 1 large firm apple (Honeycrisp or Cortland)
• 2 cups cooked farro
• 4 cups baby kale or spinach
• 1 small red onion
• 4 garlic cloves
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1/4 cup olive oil
• 2 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup toasted walnuts
• 2 Tbsp fresh chives

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Cube the pumpkin into 3/4-inch pieces. Slice the mushrooms thickly so they stay meaty. Cut the apple into wedges, leaving the skin on. Thinly slice the red onion and smash the garlic.
3. 3Toss the pumpkin, mushrooms, apple, onion, and garlic on the sheet pan with most of the olive oil, rosemary, thyme, salt, and pepper until everything is glossy.
4. 4Spread in a single layer. Roast for 22 to 28 minutes, flipping once halfway, until the pumpkin is tender, the mushrooms are deeply browned, and the apple edges caramelize.
5. 5While the pan roasts, whisk the remaining olive oil with apple cider vinegar, Dijon, and maple syrup to make a bright dressing. Taste and adjust salt.
6. 6Warm the cooked farro if needed. Divide the farro among four bowls and top each with baby kale so the residual heat wilts it slightly.
7. 7Pile the hot roasted mushrooms, pumpkin, and apple over the greens. Drizzle generously with the dressing.
8. 8Scatter toasted walnuts and snipped chives over each bowl. Serve right away so the mushrooms stay crisp-edged and the herbs stay fragrant.