Mushroom Apple Harvest Bowl

American harvest bowls lean on the season’s earthy-sweet pairing of mushrooms and apples. Roasted cremini and shiitake mingle with crisp apple wedges and farro for a warm, shareable dinner.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 62g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 lb mixed mushrooms (cremini and shiitake)
• 2 medium crisp apples (Honeycrisp or Fuji)
• 2 cups cooked farro
• 4 cups baby spinach
• 1 can (15 oz), drained cooked chickpeas
• 1 small red onion
• 2 tbsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 2 garlic cloves
• 1/2 cup toasted walnuts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Preheat the oven to 400°F and line a large sheet pan with parchment. Wipe the mushrooms clean and tear or slice them into bite-size pieces so they roast evenly.
2. 2Core the apples and cut them into thin wedges, leaving the skin on for color and texture. Thinly slice the red onion and mince the garlic.
3. 3Toss the mushrooms and onion on the sheet pan with olive oil, minced garlic, thyme, smoked paprika, salt, and black pepper until everything is lightly coated.
4. 4Spread in a single layer and roast for 18 to 22 minutes, stirring once halfway, until the mushrooms are deeply browned and the edges crisp.
5. 5While the mushrooms roast, whisk apple cider vinegar, Dijon mustard, maple syrup, and a drizzle of olive oil into a bright dressing; taste and adjust seasoning.
6. 6Warm the cooked farro and chickpeas together in a skillet over medium heat for 3 to 4 minutes so they take on a little flavor.
7. 7Place a bed of baby spinach in each wide serving bowl, then spoon the warm farro-chickpea mix over the greens so the spinach softens slightly.
8. 8Top generously with the hot roasted mushrooms and onions, then fan the raw apple wedges across the bowls for fresh crunch.
9. 9Drizzle the dressing over everything, scatter toasted walnuts and chopped parsley, and finish with an extra grind of black pepper.
10. 10Serve immediately while the mushrooms are still warm and the apples stay crisp; set out extra dressing for the potluck table so guests can add more.