Autumn Harvest Grain Salad with Cranberries
Autumn Harvest Grain Salad with Cranberries is a delightful celebration of fall flavors that combines wholesome grains, roasted butternut squash, kale, and sweet cranberries for a nutrient-packed dish. This vibrant salad is perfect for gatherings or cozy family dinners, offering a beautiful presentation and hearty ingredients that nourish both body and soul. Easy to prepare in under an hour, it can be served warm or at room temperature, making it versatile enough for any occasion. Enjoy the harmonious blend of textures and tastes that truly embodies the essence of autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Rinse quinoa and farro under cold water. Cook each in separate pots according to package instructions until tender.
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper; roast on a baking sheet for 25-30 minutes until golden brown.
- In a large bowl, massage kale with 1 tablespoon olive oil and a pinch of salt to soften.
- Combine cooked quinoa, farro, roasted squash, cranberries, and walnuts into the bowl with kale; mix gently.
- Whisk remaining olive oil, maple syrup, salt, and pepper in a small bowl for dressing.
- Pour dressing over the salad mixture; toss gently before serving warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg