Autumn Harvest Grain Salad with Cranberries
If you’re craving a dish that captures the essence of autumn, look no further than this Autumn Harvest Grain Salad with Cranberries. Bursting with vibrant colors and flavors, this salad combines hearty grains, roasted butternut squash, nutrient-rich kale, and sweet-tart cranberries to create a wholesome meal that’s perfect for any occasion. Whether you’re prepping for a bustling week or planning a festive gathering, this salad checks all the boxes for health and taste. Plus, it’s super easy to customize based on your preferences! Enjoy it warm or cold—this delightful dish is sure to impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- 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 fluffy.
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
- Massage kale with 1 tablespoon olive oil and a pinch of salt in a large bowl.
- Once grains and squash are cooked and cooled slightly, combine them in the bowl with kale along with cranberries and walnuts.
- Whisk remaining olive oil, maple syrup, salt, and pepper for the dressing. Pour over the salad and toss gently.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 389
- Sugar: 9g
- Sodium: 92mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg