Warm Grape & Farro Bowl with Roasted Squash

Farro, an ancient grain long treasured across the Mediterranean, brings hearty chew to this colorful lunch bowl. Roasted delicata squash and juicy red grapes mingle with spinach, goat cheese, and toasted walnuts for sweet-savory balance.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

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

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Ingredients

• 1 cup pearled farro
• 2 1/2 cups vegetable broth
• 1 medium delicata squash
• 1 pint late-season cherry tomatoes
• 1 1/2 cups red seedless grapes
• 3 cups packed baby spinach
• 3 oz crumbled goat cheese
• 1/3 cup toasted walnuts, roughly chopped
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 1/2 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Rinse the farro under cold water until the water runs clearer.
2. 2In a medium saucepan, combine the farro and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 25 minutes. Drain any excess liquid if needed and keep warm.
3. 3While the farro cooks, halve the delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons (no peeling required). Toss the squash and whole cherry tomatoes with half the olive oil, half the salt, pepper, and thyme on the sheet pan.
4. 4Roast the squash and tomatoes for 18–22 minutes, flipping once halfway, until the squash edges are caramelized and golden and the tomatoes have blistered and collapsed slightly.
5. 5In the last 5 minutes of roasting, add the grapes to the pan so they warm through and just begin to wrinkle without bursting completely.
6. 6Fluff the warm farro with a fork and transfer it to a large serving bowl. Drizzle with the remaining olive oil and balsamic vinegar, then fold in the baby spinach so it wilts gently from the residual heat.
7. 7Add the roasted squash, blistered tomatoes, and warm grapes to the farro. Toss carefully to keep the fruit intact. Taste and season with remaining salt if needed.
8. 8Divide into bowls, top each with crumbled goat cheese, toasted walnuts, and lemon zest. Serve warm; leftovers reheat well for meal-prep lunches.