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Colorful Autumn Harvest Grain Salad with Cranberries

Colorful Autumn Harvest Grain Salad with Cranberries

This Colorful Autumn Harvest Grain Salad with Cranberries is a delightful mix of grains and seasonal veggies, creating a nutritious and visually stunning dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Grain Ingredients
  • 1 cup quinoa uncooked
  • 1 cup farro uncooked
Vegetable Ingredients
  • 2 cups butternut squash peeled and diced
  • 2 cups kale chopped, stems removed
Other Ingredients
  • 1/2 cup dried cranberries
  • 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

Equipment

  • pot
  • Baking sheet
  • Large Bowl
  • Whisk

Method
 

Cooking Instructions
  1. Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions.
  2. 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.
  3. Massage the kale with 1 tablespoon of olive oil and a pinch of salt in a large bowl.
  4. In the bowl with the kale, add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
  5. Whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper for the dressing.
  6. Pour the dressing over the salad mixture and gently toss until well combined. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSodium: 200mgFiber: 8gSugar: 10g

Notes

Feel free to customize this salad by adding different nuts or swapping ingredients as desired.

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