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