Description

Experience the flavors of fall with our Autumn Harvest Grain Salad with Cranberries. This vibrant dish combines hearty quinoa and farro, roasted butternut squash, and nutrient-rich kale, all brought together with the sweetness of dried cranberries. Whether served warm as a main dish or chilled as a delightful side, this salad is perfect for gatherings and cozy family dinners alike. Easy to prepare and packed with wholesome ingredients, it makes for an ideal meal prep option to enjoy throughout the week. Dive into the comforting tastes of autumn and brighten your table with this nutritious salad.

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 (divided)
2 tablespoons maple syrup
Salt and pepper to taste

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Instructions

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

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 8g
Sodium: 150mg
Fat: 13g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg