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–+ servings
Autumn Harvest Grain Salad with Cranberries

Delicious Autumn Harvest Grain Salad with Cranberries Recipe

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This Autumn Harvest Grain Salad with Cranberries is a nutritious and vibrant dish perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa can substitute with brown rice
  • 1 cup farro can substitute with barley or bulgur
  • 1 cup dried cranberries fresh cranberries can be used, may need sweetening
  • 1 medium butternut squash can use sweet potatoes as an alternative
  • 4 cups kale can substitute with spinach or arugula
  • 1 cup walnuts can substitute with pecans or sunflower seeds
  • 1 cup feta cheese omit for vegan version or substitute with plant-based cheese
For the Dressing
  • 2 tablespoons olive oil can substitute with avocado oil
  • 2 tablespoons maple syrup can substitute with honey or agave syrup
  • to taste salt
  • to taste pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Pot
  • Oven

Method
 

Preparation Steps
  1. Rinse 1 cup of quinoa and 1 cup of farro under cold water to remove bitterness. Combine each with their respective amounts of water and cook until tender.
  2. Preheat the oven to 400°F. Peel and dice the butternut squash, toss with olive oil, salt, and pepper, then roast for 25-30 minutes.
  3. Chop 4 cups of kale, drizzle with olive oil and salt, and massage for 2-3 minutes until it softens.
  4. Once cooked, combine quinoa and farro with kale, and mix in 1 cup of dried cranberries and walnuts.
  5. Whisk together dressing ingredients, and adjust for sweetness and seasoning. Pour over the salad and toss gently.
  6. Serve warm, or let sit for 10-15 minutes for flavors to develop. Great as a side or main dish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 8gVitamin A: 900IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate until serving for best freshness.

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