Roasted Apple Cranberry Farro Bowl

Farro, an ancient grain long cherished across the Mediterranean, anchors this cozy lunch bowl. Roasted apples and tart cranberries mingle with earthy mushrooms and greens, finished with maple, rosemary, and crumbled goat cheese.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 cup pearled farro
• 1 1/4 cups fresh cranberries
• 2 medium firm apples (Honeycrisp or Pink Lady)
• 8 oz cremini or shiitake mushrooms
• 3 cups baby spinach or baby kale
• 3 tbsp extra-virgin olive oil
• 1 tsp chopped fresh rosemary
• 1/4 tsp ground cinnamon
• 1 tbsp maple syrup
• 2 tbsp lemon juice
• 1/3 cup toasted walnuts
• 1/2 cup crumbled goat cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups vegetable or chicken broth

Instructions

1. 1Rinse the farro under cold water. In a medium saucepan, combine farro with broth and salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender with a pleasant chew, about 20 to 25 minutes. Drain any excess liquid and fluff.
2. 2Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment.
3. 3Core the apples and cut into 3/4-inch wedges. Halve the fresh cranberries if large. Wipe and quarter the mushrooms.
4. 4Toss apples, cranberries, and mushrooms on the sheet with olive oil, chopped rosemary, cinnamon, maple syrup, salt, and pepper until evenly coated. Spread in a single layer.
5. 5Roast for 18 to 22 minutes, stirring once halfway, until the apples are tender-caramelized, cranberries have burst and turned jammy in spots, and mushrooms are browned.
6. 6While the farro and roast finish, place the baby greens in a large bowl. Dress lightly with lemon juice and a drizzle of olive oil so they wilt just slightly when the warm components land.
7. 7Spoon warm farro over the greens, then top generously with the roasted apple-cranberry-mushroom mixture, scraping any pan juices over the bowls.
8. 8Finish each bowl with toasted walnuts and crumbled goat cheese. Serve immediately while the contrast of warm grain, jammy fruit, and cool cheese is brightest. Pack components separately for meal-prep lunches.