Autumn Harvest Grain Salad with Cranberries
Indulge in the vibrant flavors of fall with this Autumn Harvest Grain Salad with Cranberries. This nourishing dish combines wholesome grains, roasted butternut squash, and sweet cranberries, creating a delightful contrast that excites your taste buds. Bursting with colors and nutrients, it’s not only visually appealing but also versatile enough to serve at cozy family dinners or festive gatherings. Enjoy it warm or at room temperature for maximum flavor. With minimal cooking time and easy preparation, this salad is perfect for meal prepping, ensuring you have a healthy option ready throughout the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 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 according to package instructions until tender.
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until golden brown.
- Massage kale with 1 tablespoon olive oil and a pinch of salt in a large bowl until tender.
- In the bowl with kale, combine cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
- Whisk together remaining olive oil, maple syrup, salt, and pepper for the dressing.
- Pour dressing over salad mixture and gently toss until well combined.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg