Description

Experience the flavors of fall with our Autumn Harvest Grain Salad with Cranberries, a vibrant and nutritious dish that perfectly captures the essence of the season. This delightful salad features a blend of wholesome grains, roasted butternut squash, and the sweet-tartness of cranberries, creating a colorful medley that is as satisfying as it is healthy. Ideal for casual dinners or festive gatherings, this salad can be served warm or at room temperature, making it versatile for any occasion. Packed with essential vitamins and minerals from quinoa, farro, and kale, it promises to nourish your body while tantalizing your taste buds.

Ingredients

Scale

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

Instructions

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

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 80mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Experiment by adding seasonal spices like cinnamon for extra warmth. Substitute grains like barley or brown rice for variation. Prepare ahead of time to allow flavors to meld beautifully.