Autumn Harvest Grain Salad with Cranberries Recipe

Introduction

This Autumn Harvest Grain Salad with Cranberries is a colorful, nutritious dish perfect for crisp fall days. Combining hearty grains, roasted butternut squash, and tangy cranberries, it offers a wonderful balance of flavors and textures.

Ingredients

• 1 cup quinoa (uncooked)
• 1 cup farro (uncooked)
• 1/2 cup dried cranberries
• 2 cups butternut squash (peeled and diced)
• 2 cups kale (chopped, stems removed)
• 1/2 cup walnuts (chopped)
• 1 cup feta cheese (crumbled)
• 3 tablespoons olive oil (divided)
• 2 tablespoons maple syrup
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Rinse the quinoa and farro under cold water. Cook each in separate pots following their package instructions until tender, then drain and set aside.
2. Step 2: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until soft and caramelized.
3. Step 3: In a large bowl, massage the kale with 1 tablespoon olive oil and a pinch of salt until the leaves soften and become bright green.
4. Step 4: Add the cooked quinoa, cooked farro, roasted butternut squash, dried cranberries, and chopped walnuts to the kale. Gently mix to combine.
5. Step 5: Whisk together the remaining 1 tablespoon olive oil, maple syrup, salt, and pepper to make the dressing.
6. Step 6: Pour the dressing over the salad and toss gently until everything is evenly coated. Sprinkle the crumbled feta cheese on top and serve warm or at room temperature.

Tips & Variations

• Swap farro for barley or brown rice if you prefer a different grain texture.
• For a nut-free version, omit the walnuts or substitute with roasted pumpkin seeds.
• Add a splash of lemon juice to brighten up the dressing if you like a tangier flavor.
• Prepare the grains a day ahead to save time when assembling the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the feta cheese separate if possible to maintain its texture. Reheat gently before serving or enjoy cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw and drain excess moisture before roasting to ensure it caramelizes properly.

Is this salad suitable for meal prep?

Absolutely. The salad holds up well in the fridge and flavors develop nicely over time. Just keep cheese separate if you want to avoid it becoming soggy.

Autumn Harvest Grain Salad with Cranberries Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This Autumn Harvest Grain Salad with Cranberries is a vibrant and hearty dish combining nutty quinoa and farro with sweet roasted butternut squash, tart dried cranberries, crunchy walnuts, and tangy feta cheese. Enhanced with a maple syrup and olive oil dressing, this salad offers a perfect balance of flavors and textures, making it an ideal wholesome meal or side dish for fall gatherings or everyday enjoyment.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 cup quinoa (uncooked)
• 1 cup farro (uncooked)

Vegetables & Fruits

• 2 cups butternut squash (peeled and diced)
• 2 cups kale (chopped, stems removed)
• 1/2 cup dried cranberries

Nuts & Cheese

• 1/2 cup walnuts (chopped)
• 1 cup feta cheese (crumbled)

Dressing & Seasonings

• 3 tablespoons olive oil (divided)
• 2 tablespoons maple syrup
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Cook Grains: Rinse the quinoa and farro thoroughly under cold water to remove any residue or bitterness. Cook each grain separately in pots according to their package instructions until tender and fluffy. Drain and set aside.
2. Roast Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25 to 30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
3. Prep the Kale: In a large bowl, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt. Use your hands to gently rub the leaves until they soften and darken, which helps reduce their bitterness and makes them more tender.
4. Combine Salad Ingredients: Add the cooked quinoa, cooked farro, roasted butternut squash, dried cranberries, and chopped walnuts to the bowl with the massaged kale. Gently toss to mix all the ingredients evenly.
5. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper. Adjust seasoning according to taste.
6. Toss Salad and Serve: Pour the dressing over the salad mixture and toss gently until all ingredients are well coated. Sprinkle in the crumbled feta cheese and give the salad a final gentle mix. Serve warm or at room temperature for best flavor.

Notes

• You can substitute farro with barley or brown rice if preferred.
• For a vegan alternative, omit the feta cheese or replace it with a plant-based cheese.
• If you prefer a nuttier flavor, toast the walnuts lightly before adding to the salad.
• This salad can be made in advance and stored in the refrigerator for up to 2 days; add walnuts and feta just before serving to keep them fresh.

Keywords: Autumn grain salad, quinoa salad, farro salad, roasted butternut squash, cranberry salad, fall salad, healthy salad, vegetarian salad