Description
This Autumn Harvest Grain Salad with Cranberries is a vibrant dish that captures the essence of fall.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 12 g