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Delicious Autumn Harvest Grain Salad with Cranberries Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A vibrant and hearty salad combining grains, roasted squash, and tart cranberries, perfect for fall gatherings.

Ingredients

Grains

  • 1 cup quinoa (can substitute with brown rice)
  • 1 cup farro (can substitute with barley or bulgur)

Vegetables & Fruits

  • 1 medium butternut squash (can use sweet potatoes as an alternative)
  • 4 cups kale (can substitute with spinach or arugula)
  • 1 cup dried cranberries (fresh cranberries can be used, may need sweetening)

Nuts & Cheese

  • 1 cup walnuts (can substitute with pecans or sunflower seeds)
  • 1 cup feta cheese (omit for vegan version or substitute with plant-based cheese)

Oils & Sweeteners

  • 2 tablespoons olive oil (can substitute with avocado oil)
  • 2 tablespoons maple syrup (can substitute with honey or agave syrup)
  • to taste salt salt
  • to taste pepper pepper

Instructions 

  • Cook the grains according to package instructions and set aside to cool.
  • Roast the cubed butternut squash at 400°F (200°C) for 25-30 minutes until tender.
  • In a large bowl, combine cooked grains, roasted squash, chopped kale, cranberries, and walnuts.
  • Whisk together olive oil, maple syrup, salt, and pepper; toss with the salad mixture.
  • Top with crumbled feta cheese and serve.

Notes

For added flavor, toast the nuts before adding to the salad.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: autumn, cranberries, grain