Autumn Harvest Grain Salad with Cranberries Recipe

Introduction

This Autumn Harvest Grain Salad with Cranberries is a vibrant and hearty dish that celebrates the flavors of the season. Packed with nutty grains, roasted butternut squash, and a sweet-tart dressing, it’s perfect for a wholesome lunch or side.

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 them in separate pots following the package instructions, then set aside.
2. Step 2: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. Step 3: In a large bowl, massage the kale with 1 tablespoon of olive oil and a pinch of salt until it softens.
4. Step 4: Add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts to the bowl with the kale.
5. Step 5: Whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper to make the dressing.
6. Step 6: Pour the dressing over the salad ingredients and gently toss to combine. Sprinkle crumbled feta cheese on top. Serve warm or at room temperature.

Tips & Variations

• Try substituting farro with barley or couscous for a different grain texture.
• Add roasted pumpkin seeds or pepitas for extra crunch.
• For a vegan version, omit feta cheese or replace it with a plant-based alternative.
• Roast the butternut squash until it has crispy edges for more flavor depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes great cold or at room temperature. If preferred warm, gently reheat in a microwave or skillet before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad keeps well for a few days and flavors meld nicely when chilled. Just add the feta cheese fresh before serving to keep it tasting its best.

What can I use instead of kale?

Spinach or Swiss chard are great alternatives if you prefer a milder green or want a softer texture.

Autumn Harvest Grain Salad with Cranberries Recipe

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★★★★★

4.5 from 68 reviews

A hearty and wholesome Autumn Harvest Grain Salad featuring a nutrient-packed blend of quinoa and farro, roasted butternut squash, tart dried cranberries, crunchy walnuts, and crumbled feta cheese, all tossed in a maple syrup and olive oil dressing. Perfect for a healthy fall meal served warm or at room temperature.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• 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

Other Ingredients

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

Instructions

1. Cook the grains: Rinse the quinoa and farro thoroughly under cold running water to remove any residue or bitterness. Cook each grain separately following their package instructions, typically simmering in water until tender. Drain and set aside.
2. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper to coat evenly. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. Remove from oven and let cool slightly.
3. Prepare the kale: Place the chopped kale into a large bowl, drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Massage the kale gently with your hands for a few minutes until it becomes softer and more pliable.
4. Combine salad ingredients: Add the cooked quinoa and farro to the bowl with the massaged kale along with the roasted butternut squash, dried cranberries, and chopped walnuts. Toss gently to combine all ingredients evenly.
5. Make the dressing and finish salad: In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, salt, and pepper until well emulsified. Pour this dressing over the salad mixture and toss carefully to evenly coat. Finally, sprinkle the crumbled feta cheese over the top and serve the salad warm or at room temperature.

Notes

• To cook quinoa, use a 2:1 water-to-quinoa ratio and simmer for about 15 minutes.
• Farro usually requires about 25-30 minutes of cooking until tender but slightly chewy.
• Massage kale to reduce bitterness and make it more tender for easier eating.
• Feel free to substitute walnuts with pecans or almonds if preferred.
• This salad can be served warm immediately or chilled lightly to enjoy at room temperature.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: autumn salad, grain salad, quinoa farro salad, roasted butternut squash, kale salad, cranberry walnut salad, healthy fall recipes, vegetarian salad