Description
A vibrant and festive salad featuring earthy grains, tart cranberries, and roasted butternut squash, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup quinoa
- 1 cup farro
- 1 cup barley
- 2 cups fresh cranberries
- 2 cups butternut squash, cubed
- 1/2 cup pecans or walnuts, chopped
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley and thyme for garnish
Instructions
- Cook the Grains: Rinse quinoa, farro, and barley, then cook according to package instructions in water or vegetable broth.
- Roast the Squash: Preheat oven to 400°F (200°C), toss cubed squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Prepare the Dressing: Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
- Combine Ingredients: In a large bowl, mix cooked grains, roasted squash, cranberries, and nuts; drizzle with dressing and toss to coat.
- Let it Rest: Allow the salad to sit for 30 minutes before serving.
- Serve: Garnish with fresh herbs and enjoy.
Notes
Leftover salad can be stored in an airtight container for up to 4 days. Flavors will deepen after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 175mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: autumn salad, grain salad, vegetarian recipe, fall recipes, Thanksgiving side dish