Autumn Harvest Grain Salad with Cranberries
Indulge in the vibrant flavors of fall with our Autumn Harvest Grain Salad with Cranberries. This delightful dish combines wholesome grains, roasted butternut squash, and the tart sweetness of cranberries, creating a colorful and nutritious salad perfect for gatherings or cozy family dinners. Whether served warm as a main course or chilled as a refreshing side, this versatile recipe embodies the essence of autumn and is sure to please everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 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)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Rinse quinoa and farro under cold water. Cook separately according to package instructions until tender.
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- In a large mixing bowl, massage chopped kale with 1 tablespoon olive oil and a pinch of salt until softened.
- Combine cooked quinoa, farro, roasted butternut squash, dried cranberries, and walnuts into the bowl with kale.
- Whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper in a small bowl.
- Pour dressing over the salad mixture and toss gently until everything is well coated. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 7g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://recipzy.com/autumn-harvest-grain-salad-with-cranberries/