Autumn Harvest Grain Salad: A Cozy Delight with Cranberries

This Autumn Harvest Grain Salad with Cranberries combines wholesome grains, roasted butternut squash, and vibrant kale into a delicious salad.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Salad

Cuisine American

Servings cups

Calories 350 kcal

Equipment

pot
oven
bowl

Ingredients

1 cup Quinoa uncooked
1 cup Farro uncooked
½ cup Dried cranberries
2 cups Butternut squash peeled and diced
2 cups Kale chopped, stems removed
½ cup Walnuts chopped
1 cup Feta cheese crumbled
3 tablespoons Olive oil divided
2 tablespoons Maple syrup
Salt to taste
Pepper to taste

Instructions

Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions.
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, and roast for 25-30 minutes.
Massage the kale with 1 tablespoon of olive oil and a pinch of salt in a large bowl.
In the bowl with the kale, add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
Whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper for the dressing.
Pour the dressing over the salad mixture and gently toss until well combined. Serve warm or at room temperature.

Notes

For a vegan version, omit the feta cheese or use a plant-based alternative. Store leftovers in an airtight container in the refrigerator for up to three days. Add protein options like grilled chicken, chickpeas, or shrimp for a heartier meal.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 10mgSodium: 200mgFiber: 8gSugar: 10g

Keyword Autumn Harvest Grain Salad, Cozy Meals, Cranberries, fall recipes, Grain Salad, Healthy Salad

Tried this recipe?Let us know how it was!