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Farro Grain Bowls with Roasted Fruit & Feta Cheese |

Farro Grain Bowls with Roasted Fruit & Feta Cheese

  • Yield: 4-6 servings 1x



For the Roasted Fruit:

  • 2 large pears, chopped
  • 1 large apple, chopped
  • 2 teaspoons canola or olive oil
  • Pinch of cardamom
  • Pinch of cinnamon
  • Pinch of sugar
  • Pinch of salt

For the Vinaigrette:

  • ⅓ cup balsamic or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons whole grain mustard
  • 2 teaspoons agave nectar (or honey)
  • 1 garlic clove, grated or pressed
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste

For the Bowls:

  • 2 cups cooked farro (or brown rice), cooled
  • The roasted fruit
  • The vinaigrette
  • 3 clementines, peeled and segmented
  • ½ cup toasted almonds, walnuts, or pecans
  • ½ cup dried cranberries
  • ½ cup crumbled feta or goat cheese


For the Roasted Fruit:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the chopped fruit out in an even layer on the baking sheet, drizzle with oil, and sprinkle with the spices, sugar, and salt. Toss with your hands to evenly coat everything.
  2. Roast for 20 minutes, tossing occasionally, until caramelized and tender.
  3. Allow to cool slightly before assembling the salads.

For the Vinaigrette:

  1. Whisk all the ingredients together (or blend in a blender). Adjust seasoning with salt and pepper, as needed.

To Assemble:

  1. Toss the dressing and farro together while the farro is still warm. Top with the roasted fruit, clementines, nuts, dried cranberries, and cheese. Toss gently to combine. Serve immediately or store in an airtight container in the fridge. It should keep for a few days and actually tastes best the next day.