A grain bowl is easiest to assemble when each component has a clear job: cooked farro for texture, roasted squash for sweetness, arugula for a peppery note and feta for saltiness. An artichoke vinegar dressing ties those elements together with olive oil and mustard.
This recipe makes enough for four side portions or two larger bowls. Prepare the farro and squash ahead if helpful, but keep the greens and dressing separate until serving.
Ingredients
Serves 2 as a main or 4 as a side.
For the bowl
- 3 cups cooked farro, cooled to warm or room temperature
- 3 cups cubed butternut squash
- 1 tablespoon extra virgin olive oil
- 2 cups arugula
- 1/3 cup crumbled feta
- 1/4 cup toasted pumpkin seeds
- Salt and black pepper
For the dressing
- 2 tablespoons Nermin Artichoke Vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, optional
- Salt and black pepper, to taste
Roast and Assemble
1. Heat the oven to 425°F. Toss the squash with one tablespoon of olive oil, salt and pepper.
2. Spread it in one layer on a rimmed baking sheet. Roast for approximately 25–35 minutes, turning once, until tender and browned at the edges.
3. Whisk the artichoke vinegar with mustard and optional honey. Slowly whisk in four tablespoons of olive oil, then season lightly.
4. Toss the farro with enough dressing to coat it. Add the roasted squash and arugula, then toss gently.
5. Divide among bowls and finish with feta and pumpkin seeds. Serve remaining dressing alongside.
Start with the Dressing Ratio
Two parts oil to one part vinegar creates a lively dressing for grains, which can absorb more seasoning than delicate lettuce. Treat that ratio as a starting point. Taste it with a spoonful of farro and squash before deciding whether it needs more oil, vinegar or salt.
If the feta is quite salty, keep the dressing lightly seasoned. The honey is optional; roasted squash may already provide enough sweetness for the bowl.
Make the Components Ahead
Cooked farro and roasted squash can be chilled separately in covered containers. Bring them closer to room temperature or reheat gently before assembling. Shake or whisk the dressing again if it separates.
Do not dress the arugula far in advance. Adding it at the end keeps its texture distinct from the grains. Likewise, add pumpkin seeds just before eating so they retain their crunch.
Substitute barley or quinoa for farro, following the package directions for cooking. The dressing can also be used on roasted vegetables or a simple chopped salad.
Explore other culinary uses in our guide to natural vinegars. Whisk your next dressing with Nermin Artichoke Vinegar.