Description
A vibrant salad that captures the essence of fall with nutritious grains, roasted vegetables, and a hint of sweetness from cranberries.
Ingredients
- Quinoa: 1 cup (uncooked)
- Farro: 1 cup (uncooked)
- Dried cranberries: 1/2 cup
- Butternut squash: 2 cups (peeled and diced)
- Kale: 2 cups (chopped, stems removed)
- Walnuts: 1/2 cup (chopped)
- Feta cheese: 1 cup (crumbled)
- Olive oil: 3 tablespoons (divided)
- Maple syrup: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, and roast for 25-30 minutes.
- Massage the kale with 1 tablespoon of olive oil and a pinch of salt in a large bowl.
- In the bowl with the kale, add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
- Whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper for the dressing.
- Pour the dressing over the salad mixture and gently toss until well combined. Serve warm or at room temperature.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Add protein options like grilled chicken, chickpeas, or shrimp for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Autumn Harvest, Grain Salad, Cranberries, Healthy Salad, Fall Recipes