Strawberry Farro Bowl with Grilled Halloumi

The perfect fall meal, this farro bowl has some of the best ingredients, halloumi, creamy avocado, roasted butternut squash and juicy California strawberries. Goes perfectly paired with a Chardonnay from California Wines. Recipe by Dialas Kitchen.

Farro bowl with grilled halloumi, California strawberries

Strawberry Farro Bowl with Grilled Halloumi

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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  • 1 1/2 cup cubed butternut squash
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 avocado sliced
  • 1/2 cup California strawberries
  • 2 tbsp sliced almonds toasted
  • 2 cups cooked farro
  • 160 grams Halloumi cubed


  • Place the butternut squash on a baking sheet and drizzle with 1 tbsp of olive oil and 1 tbsp of balsamic. Add add a pinch of salt and pepper. Roast at 375 degrees F for 15-18 minutes, turning halfway through. Set aside.
  • Slice the avocado and strawberries. Toast the almonds in a frying pan until fragrant.
  • Add the farro to a medium bowl and add the remaining olive oil and balsamic vinegar + salt and pepper. Pan fry or grill the halloumi. And divide the farro into two bowls. Top with the strawberries, avocado slices, halloumi, almonds and butternut squash.

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