Description

Experience the essence of fall with this vibrant Autumn Harvest Grain Salad with Cranberries. Packed with wholesome grains like quinoa and farro, roasted butternut squash, and a delightful sweetness from dried cranberries, this salad is a celebration of seasonal flavors. Not only is it visually stunning with its colorful presentation, but it also serves as a hearty main dish or a delightful side for various occasions—from cozy family dinners to festive holiday gatherings. The combination of textures and flavors ensures that every bite is satisfying and nutritious. Perfect for meal prep, you can enjoy this salad warm or at room temperature throughout the week.

Ingredients

Scale

1 cup quinoa (uncooked)
1 cup farro (uncooked)
2 cups butternut squash (peeled and diced)
2 cups kale (chopped)
1/2 cup dried cranberries
1/2 cup walnuts (chopped)
3 tablespoons olive oil
2 tablespoons maple syrup
Salt and pepper to taste

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Instructions

Rinse quinoa and farro under cold water; cook according to package instructions.
Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
In a large bowl, massage kale with 1 tablespoon olive oil and a pinch of salt until softened.
Combine cooked quinoa, farro, roasted squash, cranberries, and walnuts in the bowl with kale.
Whisk remaining olive oil, maple syrup, salt, and pepper in a small bowl; pour over salad mixture and toss gently.
Serve warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 120mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg