Description

This Autumn Harvest Grain Salad with Cranberries is a hearty and nutritious dish featuring a blend of quinoa and farro, roasted butternut squash, kale, dried cranberries, walnuts, and crumbled feta cheese. Tossed in a maple syrup and olive oil dressing, this salad offers a perfect balance of sweet, savory, and nutty flavors—ideal for a comforting fall meal or a wholesome side dish.

Ingredients

Scale

Grains

1 cup quinoa (uncooked)
1 cup farro (uncooked)

Vegetables & Fruits

2 cups butternut squash (peeled and diced)
2 cups kale (chopped, stems removed)
1/2 cup dried cranberries

Nuts & Cheese

1/2 cup walnuts (chopped)
1 cup feta cheese (crumbled)

Dressing

3 tablespoons olive oil (divided)
2 tablespoons maple syrup
Salt (to taste)
Pepper (to taste)

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Instructions

Cook the Grains: Rinse quinoa and farro under cold water separately. Cook each according to their package instructions until tender, then drain and set aside.
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
Prepare the Kale: Place chopped kale in a large bowl. Massage it with 1 tablespoon of olive oil and a pinch of salt until it softens and becomes vibrant green, about 2-3 minutes.
Combine Salad Ingredients: Add the cooked quinoa, cooked farro, roasted butternut squash, dried cranberries, and chopped walnuts to the bowl with the kale. Gently mix to combine all the ingredients evenly.
Make the Dressing: In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper until emulsified and smooth.
Dress and Serve: Pour the dressing over the salad mixture. Toss gently but thoroughly to ensure everything is evenly coated. Sprinkle crumbled feta cheese on top. Serve warm or at room temperature.

Notes

Farro and quinoa cook times vary; typically, quinoa cooks in 15 minutes and farro in about 25-30 minutes.
You can substitute walnuts with pecans or almonds if preferred.
For a vegan version, omit feta cheese or replace it with a plant-based cheese.
This salad can be prepared a day ahead and stored in the refrigerator for up to 2 days; reheat or serve chilled as desired.
Adjust salt and pepper to taste to balance sweetness from the maple syrup and tartness from cranberries.