As the leaves begin to turn and the air grows crisp, there’s nothing quite like the warmth and comfort of a delicious Autumn Harvest Grain Salad with Cranberries. This vibrant salad captures the essence of the fall season, blending a variety of flavors and textures that come together beautifully on your plate. Packed with nutrient-rich ingredients like quinoa, farro, and roasted butternut squash, this dish is not just a feast for the eyes, but also a nutritional powerhouse. The sweet-tart cranberries add a delightful contrast, making every bite a celebration of autumn flavors.

The beauty of this Autumn Harvest Grain Salad lies in its simplicity and versatility. Whether you’re hosting a dinner party, enjoying a cozy family meal, or seeking a healthy lunch option, this salad fits the bill perfectly. It’s a dish that can be made ahead of time and served warm or at room temperature, making it ideal for gatherings. Plus, it’s easy to customize, allowing you to incorporate your favorite fall ingredients. Join me in experiencing the joy of using seasonal produce while creating a dish that’s not only soothing but deliciously fulfilling.

Why You’ll Love This Autumn Harvest Grain Salad

Seasonal Flavors: Embrace the essence of fall with roasted butternut squash and cranberries.
Healthy & Nutritious: Packed full of whole grains, greens, and healthy fats from walnuts!
Easy to Prepare: Simple instructions make this dish a breeze to whip up.
Versatile: Serve it warm, at room temperature, or even chilled — it’s delicious no matter how you enjoy it!
Make Ahead: Perfect for prepping ahead of time for potlucks or holiday gatherings.

Preparation Phase & Tools to Use

Before diving into the cooking process, taking a moment to prepare your kitchen and gather necessary tools will set you up for success with this Autumn Harvest Grain Salad. Start by ensuring your workspace is clean and organized. Gather the ingredients listed, and measure them out for easy access during preparation. You’ll need several key tools, including a medium-sized saucepan for cooking the grains, a cutting board for chopping vegetables, and a baking tray for roasting the butternut squash.

When crafting this dish, handy tools like a whisk will be essential for combining your dressing smoothly. Don’t forget a mixing bowl large enough to toss all the ingredients together and a baking dish for roasting your squash. A good quality knife will be a great help for chopping vegetables effectively. With everything in place, you’re ready to embark on the delightful journey of creating your Autumn Harvest Grain Salad!

Ingredients

1 cup uncooked quinoa
1 cup uncooked farro
2 cups peeled and diced butternut squash
2 cups chopped kale (stems removed)
1/2 cup chopped walnuts
1/2 cup dried cranberries
1 cup crumbled feta cheese
3 tablespoons olive oil (divided)
2 tablespoons maple syrup
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Prepare Your Grains

Begin by rinsing the uncooked quinoa and farro under cold water to remove any bitterness. This step is key for flavor enhancement. Following this, cook the quinoa and farro separately according to the package instructions. This ensures that each grain achieves the perfect texture; quinoa should be fluffy while farro can have more chew. Once cooked, set them aside to cool slightly.

Step 2: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). While the oven warms up, take your diced butternut squash and toss it with 1 tablespoon of olive oil, alongside a sprinkle of salt and pepper for flavor. Transfer it onto a baking tray, ensuring even spacing for proper roasting. Bake the squash in the preheated oven for about 25–30 minutes, or until it’s tender and begins to caramelize, offering wonderful depth to your salad.

Step 3: Prepare the Kale

While the squash roasts, grab a large bowl to prepare your kale. Add the chopped kale and drizzle in 1 tablespoon of olive oil with a pinch of salt. Use your hands to massage the kale for a couple of minutes, until it softens. This process helps to break down the tough fibers in the kale, making it more palatable and flavorful.

Step 4: Combine & Dress the Salad

Now comes the fun part! To the bowl of massaged kale, add the cooked quinoa and farro, roasted butternut squash, dried cranberries, and chopped walnuts. In a small bowl, whisk together the remaining olive oil, maple syrup, and a touch of salt and pepper until well combined. Drizzle this dressing over your salad mixture, and gently toss all the ingredients together until they are well-coated and beautifully combined.

Step 5: Serve

Finally, top the salad with crumbled feta cheese for an extra layer of flavor and creaminess. This Autumn Harvest Grain Salad can be served warm, at room temperature, or even chilled, making it flexible for any occasion. Enjoy this colorful and nutritious dish at your next meal!

Variations

Protein: Add grilled chicken or chickpeas for added protein and texture.
Vegetables: Incorporate roasted Brussels sprouts or sweet potatoes for a heartier feel.
Spices: Sprinkle in some pumpkin spice or cinnamon for a unique twist on seasoning.

Cooking Notes

Ensure grains are cooked separately for the best flavor and texture.
Feel free to substitute any nut or cheese to match dietary restrictions.
If the salad seems dry, add a bit more olive oil or dressing to taste.

Serving Suggestions

Pair with a light vinaigrette for an extra punch of flavor.
Serve alongside roasted chicken or fish for a complete meal.
This salad also makes for a hearty addition to any Thanksgiving feast.

Tips

Massaging the kale not only enhances its flavor but also makes it easier to digest.
Let the salad sit for a few minutes after dressing to allow flavors to meld.
Feel free to customize the nuts or cheese based on your preference or what you have on hand.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritional Information

Calories: Approximately 350 per serving
Protein: 12 grams
Sodium: 250 mg

FAQs

Can I make this salad ahead of time?

Absolutely! This salad stores well in the refrigerator for up to 3 days. Just keep the dressing separate until you’re ready to serve to maintain freshness.

What can I substitute for feta cheese?

For a non-dairy option, consider using a plant-based feta or omit cheese altogether. Nutritional yeast can provide a similar flavor profile.

Is this salad gluten-free?

Quinoa is naturally gluten-free, but farro contains gluten. You can use just quinoa or a gluten-free grain like brown rice or wild rice as an alternative.

How can I store leftovers?

Store any leftover salad in an airtight container in the fridge. It’s best eaten within a few days, and you can add a little extra dressing if needed before serving.

Conclusion

This Autumn Harvest Grain Salad with Cranberries is more than just a dish; it’s a celebration of fall flavors and a reminder of the bounty that this season brings. With its array of textures, from the creamy feta to the crunchy walnuts, and the warmth of roasted squash, each bite is a comforting experience. It holds the perfect balance of health and taste, making it suitable for any meal occasion or holiday gathering. I encourage you to try this recipe for yourself and explore the delightful variations that you can create. Share your experiences and favorite tweaks in the comments, and let’s celebrate the joy of cooking together!