As the leaves turn vibrant shades of amber and gold, I cannot help but smile at the thought of cozy gatherings and hearty meals. Recently, I discovered the ultimate fall dish: an Autumn Harvest Grain Salad with Cranberries that brings all the seasonal flavors to life. This salad isn’t just a feast for the eyes with its colorful medley; it also boasts an irresistible combination of nuttiness from farro and quinoa, balanced with the sweetness of roasted butternut squash and tangy cranberries.
Picture this: you’re enjoying a lazy weekend, the aroma of warm spices and roasted veggies wafting through your kitchen. This salad can be the centerpiece of your table, whether it’s just you or a gathering of friends. You’ll find it not only satisfies cravings but also nourishes the soul. It’s packed with goodness yet so easy to whip up, making it the perfect solution for those tired of the same old fast-food routine. Join me as we dive into this delightful recipe that makes autumn not just a season, but a celebration on your plate!
Why You'll Love This Autumn Harvest Grain Salad with Cranberries
- This Autumn Harvest Grain Salad with Cranberries is incredibly easy to make, allowing you to enjoy a wholesome meal without spending hours in the kitchen.
- The flavors come together beautifully, with the nuttiness of farro and quinoa complemented by the sweetness of butternut squash and cranberries, making every bite a delight.
- Its versatility means it can be served as a main dish or a side, fitting perfectly into any fall gathering or holiday feast.
- Visually, the vibrant colors of the salad are sure to impress your guests, making it a stunning centerpiece on your table.
Autumn Harvest Grain Salad Ingredients
Here’s everything you need to create your delicious Autumn Harvest Grain Salad with Cranberries!
For the Grains
• Quinoa – a protein-packed base that adds a lovely texture.
• Farro – brings a chewy, nutty flavor to the mix.
For the Salad
• Butternut squash – adds a sweet, caramelized touch when roasted.
• Kale – provides a nutritious crunch; its earthy flavor complements the sweetness beautifully.
• Dried cranberries – offer a burst of tartness that balances the sweetness of squash.
For the Toppings
• Walnuts – add a delightful crunch and healthy fats.
• Feta cheese – contributes a rich, salty note that ties all the flavors together.
For the Dressing
• Olive oil – enhances the salad’s flavor while keeping things light.
• Maple syrup – a touch of natural sweetness that elevates the dish.
• Salt – to taste; it brings out the natural flavors in all the ingredients.
• Pepper – adds a hint of spice to round out the dish.
How to Make Autumn Harvest Grain Salad with Cranberries
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Cook the Grains: Start by cooking the quinoa and farro according to the package instructions. This usually takes about 15-20 minutes; you’ll want them fluffy and tender.
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Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash and sauté for about 15 minutes, or until it’s tender and lightly caramelized.
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Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese. Stir gently to mix everything together beautifully.
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Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper. Drizzle this dressing over your salad mixture and toss well to combine all the flavors.
Optional: Add a sprinkle of pumpkin seeds for an extra crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Autumn Harvest Grain Salad with Cranberries are perfect for meal prep, saving you time on busy weeknights! You can prepare the quinoa and farro up to 3 days in advance; simply let them cool completely before refrigerating in airtight containers to retain their texture. The roasted butternut squash can also be sautéed up to 24 hours ahead—just allow it to cool before storing it in the fridge. When you’re ready to serve, combine all the ingredients in a bowl and drizzle with the dressing. Toss gently to ensure all the flavors are blended, and you’ll have a vibrant, delicious salad that tastes just as fresh as when you first made it!
Autumn Harvest Grain Salad Variations
Feel free to give your Autumn Harvest Grain Salad with Cranberries a unique twist that reflects your taste and dietary needs!
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Vegan: Omit feta cheese and replace with avocado or a vegan cheese alternative to keep it creamy and delicious.
Elevate the flavors with a sprinkle of nutritional yeast for that cheesy essence without the dairy. -
Gluten-Free: Substitute farro with brown rice or gluten-free grains like millet for a wholesome alternative.
These options not only fit your dietary needs but also offer a delightful chewiness to the salad. -
Nut-Free: Replace walnuts with pumpkin seeds or sunflower seeds to retain a satisfying crunch.
These seeds pack a punch of nutrients and create lovely texture, perfect for any nut allergy sufferers. -
Spicy: Add diced jalapeño or a pinch of red pepper flakes to the dressing for a burst of heat.
This spicy kick contrasts beautifully with the sweet cranberries, making every bite an adventure! -
Herb-Infused: Toss in fresh herbs like parsley, cilantro, or mint to brighten up the flavors.
Their fresh notes will uplift the salad, adding a lively finish that dances on your palate. -
Roasted Veggies: Include additional roasted vegetables like Brussels sprouts or sweet potatoes for extra depth.
These earthy additions create a delightful harmony with the existing flavors while enhancing the dish’s nutritional profile. -
Fruit Twist: Incorporate diced apples or pears for a sweet surprise that complements the cranberries.
This fruity addition not only elevates the flavor but also brings a refreshing crunch to each bite.
How to Store and Freeze Autumn Harvest Grain Salad
Fridge: Store any leftover salad in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.
Freezer: Although it’s best fresh, you can freeze the salad without the feta for up to 2 months. Thaw in the fridge before serving.
Reheating: Gently reheat the thawed salad in a saucepan over low heat, stirring occasionally, to warm through without compromising texture.
Serving Tip: Add crumbled feta after reheating to keep it fresh and flavorful, enhancing your Autumn Harvest Grain Salad with Cranberries.
What to Serve with Autumn Harvest Grain Salad with Cranberries?
This vibrant salad is just the beginning of a delectable autumn feast that’ll warm your heart and fill your home with inviting aromas.
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Roasted Brussels Sprouts: Crispy and slightly caramelized, these add an earthy flavor that perfectly complements the sweetness of the salad.
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Simple Grilled Chicken: Juicy, marinated chicken offers a protein-packed addition, elevating your meal while balancing the salad’s texture.
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Creamy Tomato Soup: A warm bowl of this soup brings cozy comfort; the acidity cuts through the richness of the grain salad, creating a harmonious blend.
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Savory Sweet Potato Wedges: Crunchy on the outside and fluffy inside, these wedges harmonize well with the nutty grains, creating a filling experience.
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Apple and Walnut Salad: A fresh side with crisp apples and crunchy walnuts enhances the flavor profile with a crunchy texture and refreshing taste.
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Mulled Apple Cider: An aromatic drink warms the soul; the sweetness and spices provide a delightful pairing, making your autumn gathering even cozier.
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Pumpkin Spice Muffins: These mini treats are perfect for dessert, boasting seasonal flavors that tie back to your main dish beautifully.
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Classic Pecans Pie: Its rich, sticky sweetness contrasts nicely with the salad’s flavors, making it an indulgent yet fitting end to your autumn meal.
Chef's Helpful Tips
- When preparing the Autumn Harvest Grain Salad with Cranberries, ensure your quinoa and farro are rinsed before cooking to remove any bitterness.
- To achieve the perfect texture, cook the grains until they are just tender and fluffy, avoiding overcooking them which can result in mushiness.
- For the butternut squash, cut it into uniform pieces to ensure even cooking and caramelization.
- Keep an eye on your sautéed squash and adjust the heat as necessary to prevent burning while achieving that golden brown color.
Autumn Harvest Grain Salad with Cranberries Recipe FAQs
How do I select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size, with a firm skin and no soft spots. A ripe squash will have a tan color and a slightly matte appearance; shiny skin can indicate under-ripeness.
What’s the best way to store leftover Autumn Harvest Grain Salad?
Very simple! Store your leftover salad in an airtight container in the refrigerator for up to 3 days. This will help maintain its freshness. Just give it a stir before serving, as some ingredients may settle.
Can I freeze Autumn Harvest Grain Salad?
Of course! However, I recommend freezing it without the feta. To freeze, portion the salad into airtight containers or freezer bags, removing as much air as possible. It can last up to 2 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight.
What should I do if my farro is too chewy or hard?
Don’t worry! If your farro is hard, simply return it to the pot, add a bit more water, and simmer on low heat for an additional 5-10 minutes. This should soften it nicely. Make sure to keep an eye on it to prevent overcooking.
Can I make this salad gluten-free?
Absolutely! You can substitute farro with gluten-free grains like brown rice or quinoa. Each option will provide a delightful texture and flavor, making it perfect for those with gluten sensitivities.
What about dietary restrictions for pets or allergies?
Great question! If you’re serving this salad at a gathering, note that walnuts and feta could pose allergy risks. Consider offering alternatives, such as sunflower seeds in place of walnuts or leaving out the cheese entirely for a dairy-free option. Always let your guests know the ingredients to ensure everyone’s safety.
Autumn Harvest Grain Salad with Cranberries
Ingredients
Equipment
Method
- Cook the Grains: Start by cooking the quinoa and farro according to the package instructions; this usually takes about 15-20 minutes.
- Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the diced butternut squash and sauté for about 15 minutes until tender and caramelized.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper, then drizzle over your salad mixture and toss well.
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