Jump to Recipe Print RecipeStepping into the kitchen as autumn descends feels like unearthing a hidden gem—the rich, earthy scents and vibrant colors remind me why I adore this season. Today, I’m excited to share my Autumn Harvest Grain Salad with Cranberries, a dish that beautifully encapsulates fall’s best offerings. Packed with roasted butternut squash, hearty grains, and tart cranberries, this healthy salad is not only a perfect way to savor the season, but it also makes for an effortlessly impressive dish at gatherings. Plus, it’s meal-prep friendly, enabling you to enjoy nutritious lunches throughout the week without the hassle. Are you curious about how to bring those cozy fall flavors to your table? Let’s dive in! Why is Autumn Harvest Grain Salad Special? Vibrant Flavors: This salad brings together roasted butternut squash, chewy grains, and tart cranberries for a burst of seasonal delight in every bite. Customizable Delight: Easily swap grains or dressings to fit your taste, making it a versatile side dish for any meal or holiday celebration. Meal Prep Friendly: Prepare it ahead of time for a nutritious lunch throughout the week, and enjoy freshness without the fast-food stress. Nutrient-Rich: Packed with protein, fiber, and antioxidants, this salad supports a well-balanced diet while being utterly delicious. Fall Festivity: The colors and textures reflect autumn’s essence, making it not just a meal but a centerpiece for your dining table. Enjoy with a side of Caprese Pasta Salad for a complete feast! Autumn Harvest Grain Salad with Cranberries Ingredients For the Grains • Quinoa – Provides a light and fluffy base; substitute with brown rice for a sturdy, nutty flavor. • Farro – Adds a chewy texture and nuttiness; barley is a great alternative for variety. For the Salad • Dried Cranberries – Infuse sweetness and a chewy contrast; fresh cranberries can be used but may need more sweetness. • Butternut Squash – Offers sweetness and color; sweet potatoes work beautifully as a substitute. • Kale – Adds a nutritional punch and a pleasant chewiness; feel free to use spinach for a milder taste. • Walnuts – Contribute a delightful crunch and healthy fats; pecans or almonds can easily replace them. • Feta Cheese – Gives creaminess and tang; omit for vegan options or try a dairy-free alternative. For the Dressing • Olive Oil – Ideal for roasting and dressing; avocado oil serves as a fantastic substitute. • Maple Syrup – Adds a touch of sweetness to the dressing; honey can replace it if you prefer. • Salt & Pepper – Enhances flavors; adjust to suit your taste preferences. Bring warmth and flavor to your table with this Autumn Harvest Grain Salad with Cranberries, an enticing dish perfect for fall gatherings! Step‑by‑Step Instructions for Autumn Harvest Grain Salad with Cranberries Step 1: Cook the Grains Start by rinsing 1 cup each of quinoa and farro under cold water to remove any bitterness. In separate pots, cook the quinoa according to package instructions for about 15 minutes, and the farro for 30-40 minutes. Once cooked, drain both grains and allow them to cool while you prepare the rest of the salad. Step 2: Roast the Butternut Squash Preheat your oven to 400°F (200°C). Peel and dice 1 medium butternut squash, then toss the pieces in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, until the squash is tender and slightly caramelized, stirring halfway through for even cooking. Step 3: Prepare the Kale In a large mixing bowl, add about 4 cups of chopped kale. Drizzle 1 tablespoon of olive oil over the kale, then sprinkle with a pinch of salt. Massage the kale for 2-3 minutes until it softens and reduces in volume, making it tender and ready to combine with the other ingredients in your Autumn Harvest Grain Salad with Cranberries. Step 4: Combine Ingredients Once the grains have cooled and the butternut squash is roasted, add the quinoa and farro into the bowl with the massaged kale. Stir in 1 cup of dried cranberries and 1 cup of chopped walnuts. Gently mix everything together until well combined, creating a colorful base for your salad. Step 5: Make the Dressing In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and salt and pepper to taste. This will create a sweet and tangy dressing that complements the flavors of the Autumn Harvest Grain Salad with Cranberries. Step 6: Toss the Salad Pour the dressing over the salad mixture and gently toss everything together until the grains, kale, roasted squash, cranberries, and walnuts are evenly coated. Allow the salad to sit for 5-10 minutes, enabling the flavors to meld. Serve warm or at room temperature, enjoying the delightful textures and vibrant colors. Storage Tips for Autumn Harvest Grain Salad Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor. Make sure to keep the dressing separate until ready to serve. Freezer: You can freeze the grains and roasted butternut squash separately for up to 2 months. Thaw in the refrigerator before mixing. Avoid freezing the kale and cranberries as their texture may change. Reheating: Gently reheat the grains and roasted squash in the microwave or on the stovetop, adding a splash of olive oil to enhance moisture. Serve warm and enjoy the delightful Autumn Harvest Grain Salad with Cranberries again! Serving Suggestion: Dress the salad just before serving to keep the textures intact and the flavors vibrant, especially if you’re meal prepping. Make Ahead Options These Autumn Harvest Grain Salad with Cranberries are perfect for busy home cooks looking to save time during the week! You can cook the quinoa and farro up to 3 days ahead, allowing them to cool completely before storing them in an airtight container in the refrigerator. The roasted butternut squash can also be prepared up to 24 hours in advance; simply refrigerate it once cooled to retain its texture and flavor. When you’re ready to serve, massage the kale and toss all the prepped ingredients together along with the dressing, which you can whip up fresh just before serving for the best taste. With this meal prep strategy, you’ll have a delightful and nutritious salad ready in no time! Expert Tips for Autumn Harvest Grain Salad Rinse Quinoa: Be sure to rinse the quinoa thoroughly before cooking; this removes bitterness and enhances its natural flavor. Cooking Times: Pay attention to cooking times for different grains; adjust if you substitute farro or quinoa for other types like barley or rice. Freshness First: Dress the salad just before serving to maintain the vibrant textures of the Autumn Harvest Grain Salad with Cranberries. Add Protein: For a heartier dish, include grilled chicken or chickpeas. This also adds more nutritional value to your meal. Storage Tips: If you have leftovers, store them in an airtight container. Add dressing right before serving to prevent sogginess and keep it fresh! Autumn Harvest Grain Salad Substitutions Get ready to let your creativity shine while making this dish your own! With just a few tweaks, you can enhance flavors and textures in your Autumn Harvest Grain Salad. Vegan Option: Omit feta cheese or replace it with a plant-based alternative for a deliciously creamy texture without dairy. Grain Swap: Try using farro or barley instead of quinoa for a heartier bite that complements the sweet squash perfectly. Sweetness Adjustment: Prefer a tangy kick? Swap dried cranberries for fresh cranberries, adding a touch more sweetener to balance the tartness. Root Vegetable Variety: Roasted Brussels sprouts or even beet cubes can stand in for butternut squash, bringing their own earthy sweetness to the dish. Leafy Greens Variation: Instead of kale, grab some baby spinach for a more delicate flavor that still packs a nutritional punch. Nutty Alternatives: Pecans or almonds can beautifully replace walnuts, adding a different layer of crunch that you’ll love. Dressing Twist: Experiment with a lemon-tahini dressing or a zesty balsamic vinaigrette; both choices will bring a refreshing brightness to your salad. Heat It Up: For those who enjoy spice, consider adding diced jalapeños or chili flakes to the mix for a delightful kick! By embracing these variations, your Autumn Harvest Grain Salad with Cranberries will not only capture the essence of fall but also satisfy your culinary curiosity. Pair it with a side of your favorite Street Corn Salad or try a generous scoop of Baked Potato Salad to create a complete meal that celebrates the season! Enjoy! What to Serve with Autumn Harvest Grain Salad with Cranberries Looking to complement your vibrant Autumn Harvest Grain Salad for an unforgettable taste experience? Grilled Chicken: Juicy, seasoned chicken adds protein and heartiness, making your meal balanced and satisfying. Perfect for those craving a meaty side. Roasted Brussels Sprouts: These crispy and caramelized sprouts deepen the fall flavor profile while providing an earthy counterbalance to the salad’s sweetness. Apple Cider Vinaigrette: A zesty apple cider dressing enhances the salad’s flavors; drizzle over or serve on the side for an extra punch. Crispy Garlic Bread: Warm, crusty bread with hints of garlic offers a delightful texture contrast and is perfect for mopping up delicious salad dressing. Warm Quinoa Bowl: Layered with roasted veggies, this cozy dish amplifies the grain theme while allowing you to enjoy the salad’s vibrant colors alongside. Spiced Pears: Roasting pears with cinnamon brings a sweet, aromatic flavor that harmonizes beautifully with the cranberries in the salad. Pumpkin Soup: A silky, spiced pumpkin soup creates a warm and inviting meal experience, perfectly embodying autumn’s essence. Sparkling Apple Cider: The light, fizzy sweetness from sparkling cider makes for a festive drink choice, enhancing the overall cozy dining atmosphere. Chocolate Chip Cookies: A rich dessert like warm chocolate chip cookies provides a sweet finish to your meal, balancing the salad’s savory elements beautifully. Autumn Harvest Grain Salad with Cranberries Recipe FAQs What kind of quinoa should I use for the Autumn Harvest Grain Salad? Absolutely! I recommend using regular white quinoa for its light and fluffy texture, which pairs beautifully with the other ingredients. However, you can also use red or black quinoa if you prefer a nutty flavor and a stunning visual contrast in your salad. Just remember that cooking times may vary slightly, so always check the package instructions! How should I store leftovers of the Autumn Harvest Grain Salad? To keep your salad fresh, store it in an airtight container in the fridge for up to 3 days. To avoid the kale becoming wilted, it’s best to add the dressing right before serving. If you’re meal prepping, keep the dressing in a separate container! Can I freeze the Autumn Harvest Grain Salad? Yes, you can freeze components of this salad! Freeze the cooked grains and roasted butternut squash separately in airtight containers for up to 2 months. When you’re ready to enjoy it, thaw them in the refrigerator overnight. However, I wouldn’t recommend freezing the kale and cranberries, as they can lose their texture when thawed. What should I do if my butternut squash turns out mushy? If your butternut squash turns mushy, don’t worry! Next time, make sure you cut the squash into uniform cubes to ensure even cooking. Also, keep a close eye on it while roasting; it should be tender but not falling apart. Roasting until slightly caramelized will also help maintain the right texture. Is this salad suitable for people with nut allergies? Very! If you’re concerned about nut allergies, simply omit the walnuts from the recipe or substitute them with pumpkin seeds or sunflower seeds for that crunch without the nuts. Just ensure that none of your other ingredients cross-contaminate with allergens when preparing the salad. Can I make the Autumn Harvest Grain Salad vegan? Of course! To make it vegan, simply omit the feta cheese or replace it with a plant-based cheese alternative. You can also enhance its heartiness by adding proteins such as chickpeas or grilled tofu to make it even more satisfying. Enjoy these healthy swaps! Autumn Harvest Grain Salad with Cranberries for Cozy Nights Enjoy the Autumn Harvest Grain Salad with Cranberries, a nutritious dish filled with roasted butternut squash and hearty grains, perfect for fall gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Grains1 cup Quinoa Can substitute with brown rice1 cup Farro Barley can be used as an alternativeFor the Salad1 cup Dried Cranberries Fresh cranberries can be used with added sweetness1 medium Butternut Squash Sweet potatoes are a great substitute4 cups Kale Spinach can be used for a milder flavor1 cup Chopped Walnuts Pecans or almonds can replace1 cup Feta Cheese Omit for vegan options or try dairy-free alternativesFor the Dressing3 tablespoons Olive Oil Avocado oil works as a substitute2 tablespoons Maple Syrup Honey can be used insteadSalt & Pepper Adjust to taste Equipment OvenPotsMixing bowlBaking sheetWhisk Method Step-by-Step InstructionsRinse 1 cup each of quinoa and farro under cold water. Cook quinoa for about 15 minutes and farro for 30-40 minutes. Drain and cool.Preheat oven to 400°F (200°C). Peel and dice butternut squash, toss with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes.In a large bowl, add 4 cups chopped kale. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale for 2-3 minutes.Add cooled quinoa and farro to the bowl with kale. Stir in 1 cup dried cranberries and 1 cup chopped walnuts.In a small bowl, whisk together 3 tablespoons olive oil and 2 tablespoons maple syrup. Season with salt and pepper.Pour dressing over salad and toss gently. Allow to sit for 5-10 minutes before serving warm or at room temperature. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 150mgPotassium: 450mgFiber: 8gSugar: 10gVitamin A: 120IUVitamin C: 30mgCalcium: 150mgIron: 2mg NotesRinse quinoa to enhance flavor, dress before serving for freshness, and add protein for a heartier dish. Store in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
