Autumn Harvest Grain Salad with Cranberries Recipe
A hearty and nutritious Autumn Harvest Grain Salad featuring a blend of quinoa, farro, roasted butternut squash, kale, dried cranberries, walnuts, and crumbled feta cheese, all tossed in a sweet and tangy maple dressing. Perfect for a wholesome lunch or as a vibrant side dish during the fall season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Grains
- 1 cup quinoa (uncooked)
- 1 cup farro (uncooked)
Vegetables & Fruits
- 2 cups butternut squash (peeled and diced)
- 2 cups kale (chopped, stems removed)
- 1/2 cup dried cranberries
Nuts & Cheese
- 1/2 cup walnuts (chopped)
- 1 cup feta cheese (crumbled)
Dressing & Seasonings
- 3 tablespoons olive oil (divided)
- 2 tablespoons maple syrup
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the grains: Rinse quinoa and farro separately under cold water to remove any residue or bitterness. Cook each grain in separate pots according to their respective package instructions until tender, then drain and set aside to cool slightly.
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread evenly and roast in the oven for 25-30 minutes or until tender and slightly caramelized. Remove from oven and let cool.
- Prepare the kale: Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for a few minutes until it softens and shrinks slightly, making it more tender and flavorful.
- Combine salad ingredients: To the bowl with the massaged kale, add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts. Gently toss to combine the ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper until well emulsified to create a sweet and savory dressing.
- Toss and serve: Pour the dressing over the salad mixture and gently toss until all ingredients are lightly coated. Sprinkle the crumbled feta cheese on top and serve the salad warm or at room temperature for the best flavor.
Notes
- You can substitute farro with barley or brown rice if preferred.
- For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
- Make sure to massage the kale well to tenderize its fibrous texture.
- This salad can be prepared ahead of time and stored in the refrigerator; bring to room temperature before serving.
- Adjust the maple syrup in the dressing for more or less sweetness according to taste.
Keywords: autumn salad, grain salad, quinoa salad, farro salad, butternut squash salad, kale salad, fall recipe, healthy salad, vegetarian salad
