Autumn Harvest Grain Salad
Enjoy this irresistibly hearty Autumn Harvest Grain Salad—nutty, colorful, and packed with seasonal produce for the perfect fall side dish or light meal.
Equipment
- Medium Pot
- Baking sheet
- Mixing Bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 1 cup quinoa or farro rinsed
- 2 cups vegetable broth or water for cooking grains
- 1 cup butternut squash roasted and diced
- ½ cup dried cranberries
- ½ cup apple chopped
- ¼ cup red onion finely chopped
- ¼ cup pecans or walnuts chopped
- 2 tbsp olive oil for dressing
- 2 tbsp apple cider vinegar for dressing
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Rinse quinoa or farro under cold water to remove bitterness.
- In a medium pot, cook grains in vegetable broth or water until tender (quinoa 15 minutes, farro 30 minutes).
- Preheat oven to 425°F (220°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until tender and caramelized.
- Chop apples and red onion while the squash roasts.
- Whisk together olive oil, apple cider vinegar, salt, and pepper to make dressing.
- In a large bowl, combine cooked grains, roasted squash, apples, cranberries, onion, and nuts.
- Drizzle dressing over salad and toss to coat evenly.
- Serve warm or chilled, garnished with fresh parsley.
Notes
Swap quinoa with brown rice for gluten-free option. Replace nuts with seeds for nut-free variation. Can be served warm or cold and stored up to 4 days in the fridge.