Dinner

Autumn Harvest Grain Salad with Cranberries Recipe

Name: Autumn Harvest Grain Salad with Cranberries Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup quinoa (uncooked); 1 cup farro (uncooked); 2 cups butternut squash (peeled and diced); 2 cups kale (chopped, stems removed); 1/2 cup dried cranberries; 1/2 cup walnuts (chopped); 1 cup feta cheese (crumbled); 3 tablespoons olive oil (divided); 2 tablespoons maple syrup; Salt, to taste; Pepper, to taste

Byreem everly October 23, 2025October 23, 2025

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Introduction

This Autumn Harvest Grain Salad with Cranberries is a hearty and colorful way to celebrate the flavors of the season. Packed with nutritious grains, roasted vegetables, and a touch of sweetness, it makes a perfect side dish or light main meal.

A white bowl filled with a colorful salad featuring multiple layers: a base layer of bright green kale with a rough texture, mixed with small, round, beige quinoa grains. On top, chunks of orange roasted sweet potatoes add a soft texture, scattered with deep red dried cranberries. Crumbled white feta cheese creates small uneven white patches, and whole brown walnuts are spread evenly over the salad for a crunchy texture. The salad looks fresh and vibrant against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 cup feta cheese (crumbled)
3 tablespoons olive oil (divided)
2 tablespoons maple syrup
Salt to taste
Pepper to taste

Instructions

Step 1: Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions, then set aside to cool slightly.
Step 2: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 3: In a large bowl, massage the kale with 1 tablespoon of olive oil and a pinch of salt until the leaves soften and darken in color.
Step 4: Add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts to the bowl with the kale, mixing gently.
Step 5: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper to create the dressing.
Step 6: Pour the dressing over the salad mixture and toss gently to combine. Sprinkle the crumbled feta cheese on top. Serve warm or at room temperature.

Tips & Variations

Swap farro for barley or bulgur wheat if you prefer.
For extra crunch, toast the walnuts lightly before adding them to the salad.
Add a handful of pumpkin seeds for more texture and seasonal flavor.
Use goat cheese instead of feta for a creamier texture and tang.
If you want to prepare ahead, keep the dressing separate and toss right before serving to keep the salad fresh.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes best served at room temperature or slightly warmed. If refrigerated, allow it to sit at room temperature for 15 minutes before serving or gently reheat in the microwave.

How to Serve

A close-up of a wooden bowl filled with a colorful salad made of several layers. At the bottom, there is a layer of cooked yellow quinoa mixed with small, tender green kale pieces. On top of the quinoa and kale, there are bright orange roasted squash chunks and deep red dried cranberries scattered evenly. There are also white crumbly goat cheese bits spread throughout the salad. The top layer has large, glossy, brown walnut halves that look crunchy and toasted. The textures range from soft quinoa and squash to crisp kale and crunchy walnuts, creating a rich mix of colors and shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative to keep it plant-based.

How do I cook quinoa and farro properly?

Rinse both grains under cold water first to remove any bitterness. Cook quinoa in about 2 cups of water for 15 minutes until fluffy. Cook farro in boiling water for 25-30 minutes until tender but chewy, then drain any excess water.