This is my absolute new favorite meal.
It’s perfect for this time of year in New England – right on the cusp of Fall and Winter where you find yourself wanting something warm and comforting but still yearing to take advantage of all the amazing produce that Autumn has to offer.
It also has one of the best flavors profiles. You get hit with savory notes from the olive-oil roasted root vegetables which is offset with the sweetness of the sautéed apples and dried cranberries. It’s the trail mix of main meals.
The farro lends a perfect rich nuttiness which is amplified by the toasted walnuts sprinkled throughout.
The dish is finished off perfectly with a hefty helping of feta cheese which gets melted and creamy when it hits the warm roasted vegetables and cooked farro.
From texture to taste, this dish truly hits all notes. It’s also a nutritional powerhouse providing whole grains from the farro, healthy fats from the olive oil and walnuts, a sprinkling of protein from the feta cheese, fruit from the dried cranberries and apples as well as vegetables from the brussel sprouts and sweet potatoes.
It’s the perfect way to celebrate Autumn coming to a close and Winter rushing in. Each bite will fill your belly and warm your soul – not much more you could ask for in a meal this time of year if you ask me.
- 1 cup farro, cooked
- 1 sweet potato, peeled and diced
- 1 cup of fresh brussel sprouts, halved
- 1-2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 apple, diced
- 1 teaspoon earth balance or butter
- 1/4 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
- 1/3 cup feta cheese
- Preheat the oven to 450 degrees F
- Line a baking pan with tin foil
- Place diced sweet potatoes and halved brussel sprouts on the baking sheet and drizzle with olive oil
- Toss the vegetables in the olive oil to ensure even coating
- Top with salt and pepper, to taste
- Cook vegetables for about 20 minutes, flipping halfway through to ensure even roasting (see note)
- Meanwhile, cook the farro according to package instructions
- While the vegetables roast, place 1 teaspoon of earth balance or butter in a non-stick cooking pan over medium-low heat allowing it to just melt
- Add diced apple to the pan cooking for about 5 minutes (or until apples are tender but not mushy)
- In a large bowl, toss roasted vegetables and farro together
- Fold in apples, dried cranberries and walnuts stirring gently to ensure even distribution of all items
- Top with feta cheese and serve! (This should last up to 5 days if stored in an airtight container in your fridge)
Note: oven temperature and cooking time may vary so adjust accordingly