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Autumn Harvest Grain Salad with Cranberries

Autumn Harvest Grain Salad with Cranberries

This Autumn Harvest Grain Salad with Cranberries combines nutty grains, roasted butternut squash, and sweet cranberries for a colorful and nutritious fall dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: LUNCH RECIPES
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grains
  • 1 cup Quinoa a protein-packed seed that provides a nutty flavor
  • 1 cup Farro adds a chewy texture and nutty taste; consider using barley as a substitute
For the Salad
  • 2 cups Butternut Squash brings sweetness and creaminess when roasted; can swap with sweet potatoes
  • 2 cups Kale offers a nutritious crunch; can use spinach or arugula
  • 1 cup Dried Cranberries adds a burst of sweetness and tartness; can try dried cherries
  • 1/2 cup Walnuts provides healthy fats and a satisfying crunch; pecans or almonds can be alternatives
  • 1/2 cup Feta Cheese adds a salty, creamy element; can use goat cheese or ricotta
For the Dressing
  • 3 tablespoons Olive Oil essential for a rich mouthfeel; avocado oil works well too
  • 2 tablespoons Maple Syrup sweetens the salad naturally; honey can be a substitute if not vegan
  • 1 teaspoon Salt enhances flavors; consider using sea salt
  • 1/2 teaspoon Pepper adds a kick; fresh cracked black pepper elevates the dish

Equipment

  • Large skillet
  • Large Bowl
  • Small bowl

Method
 

How to Make Autumn Harvest Grain Salad with Cranberries
  1. Cook the Grains: Start by cooking the quinoa and farro according to the package instructions. This usually takes about 15 minutes for quinoa and 30 minutes for farro, until they're tender and fluffy.
  2. Sauté the Squash: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash and cook for about 15 minutes, stirring occasionally, until tender and slightly caramelized.
  3. Combine Ingredients: In a large bowl, mix the cooked quinoa, farro, sautéed butternut squash, chopped kale, dried cranberries, walnuts, and crumbled feta cheese. Toss gently to combine.
  4. Prepare the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper. Drizzle this over the salad mix and toss well to coat all ingredients evenly.

Nutrition

Serving: 1cupCalories: 360kcalCarbohydrates: 45gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 225mgPotassium: 400mgFiber: 7gSugar: 8gVitamin A: 500IUVitamin C: 35mgCalcium: 100mgIron: 2mg

Notes

For optimal freshness, add any delicate ingredients like feta or walnuts just before serving rather than mixing them in before storage.

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