Autumn Harvest Grain Salad with Cranberries
Delight in the flavors of fall with this vibrant, nutrient-packed dish featuring a wholesome blend of quinoa and farro, roasted butternut squash, and sweet dried cranberries, all tossed together with fresh kale and crunchy walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 1 cup farro (uncooked)
- 2 cups butternut squash (peeled and diced)
- 2 cups kale (chopped)
- 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 separately according to package instructions until tender.
- Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for about 25-30 minutes until golden brown.
- In a large bowl, massage chopped kale with 1 tablespoon olive oil and a pinch of salt to soften it.
- Add cooked quinoa, farro, roasted squash, cranberries, and walnuts to the bowl with kale.
- Whisk together the remaining olive oil, maple syrup, salt, and pepper in a small bowl for dressing.
- Pour dressing over salad mixture and gently toss until combined. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg