Description
Experience the flavors of fall with this Autumn Harvest Grain Salad with Cranberries. Bursting with vibrant colors and textures, this nutritious dish features a delightful mix of quinoa and farro paired with roasted butternut squash, kale, and sweet cranberries. It’s perfect for family gatherings, potlucks, or a cozy weeknight dinner. Serve it warm or at room temperature to enjoy its rich blend of flavors. Not only is this salad visually stunning, but it’s also packed with wholesome ingredients that offer health benefits without sacrificing taste. Make it ahead for easy meal prep or serve it fresh as a satisfying main dish or side.
Ingredients
- 1 cup quinoa (uncooked)
- 1 cup farro (uncooked)
- 2 cups butternut squash (peeled and diced)
- 2 cups kale (chopped)
- 1/2 cup dried cranberries
- 1/2 cup walnuts (chopped)
- 1 cup feta cheese (crumbled)
- 3 tbsp olive oil
- 2 tbsp maple syrup
- salt & pepper
Instructions
- Rinse quinoa and farro under cold water; cook separately according to package instructions.
- Preheat oven to 400°F (200°C) and roast butternut squash tossed in olive oil, salt, and pepper for 25-30 minutes.
- Massage kale with olive oil and salt in a large bowl.
- Combine cooked grains, roasted squash, cranberries, and walnuts into the bowl with kale.
- Whisk dressing ingredients together and pour over salad; toss gently to combine.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Fresh seasonal ingredients enhance flavor; feel free to substitute grains for variety. Add pumpkin seeds for extra crunch or adjust maple syrup for desired sweetness. Store leftovers in an airtight container for up to three days.