Autumn Harvest Grain Salad with Cranberries
Indulge in the flavors of fall with this delightful Autumn Harvest Grain Salad with Cranberries. A colorful combination of hearty grains, roasted butternut squash, and sweet cranberries makes this dish both visually appealing and nourishing. Perfect for a cozy weeknight dinner or as a stunning centerpiece at your next family gathering, this versatile salad can be enjoyed warm or at room temperature. The addition of crunchy walnuts and a sweet maple dressing elevates the experience, ensuring every bite bursts with autumnal goodness. Easy to prepare and make ahead, this salad is destined to become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 1 cup farro (uncooked)
- 1/2 cup dried cranberries
- 2 cups butternut squash (peeled and diced)
- 2 cups kale (chopped, stems removed)
- 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 according to package instructions.
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper; roast for 25-30 minutes until tender.
- Massage chopped kale with a tablespoon of olive oil and a pinch of salt in a large bowl.
- Once grains are cooked and squash is roasted, combine them in the bowl with kale along with cranberries and walnuts.
- Whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper for dressing.
- Pour dressing over salad mixture; toss gently to combine. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg