Autumn Harvest Grain Salad with Cranberries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
