Autumn Harvest Grain Salad with Cranberries
Experience the essence of autumn with the vibrant Autumn Harvest Grain Salad with Cranberries. This colorful dish combines nutritious grains, roasted butternut squash, and sweet cranberries, making it a perfect centerpiece for any fall gathering. The medley of textures and flavors is complemented by crunchy walnuts and a light maple dressing, creating a salad that is not only delicious but also visually stunning. Whether served warm or at room temperature, this salad is sure to impress your guests at family dinners or festive celebrations. Easy to prepare and packed with wholesome ingredients, it’s a delightful way to celebrate the harvest season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 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 them separately 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 golden.
- In a mixing bowl, massage kale with 1 tablespoon olive oil and a pinch of salt until softened.
- Combine cooked quinoa, farro, roasted squash, cranberries, and walnuts in the bowl with kale; mix gently.
- Whisk together remaining olive oil, maple syrup, salt, and pepper in a small bowl; pour over salad mixture and toss to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg