This bright and cheerful grain salad is packed with colorful veggies, tart cranberries, and wholesome grains. It’s perfect for fall and as a side dish for any meal!
I love how the mix of textures and flavors makes each bite exciting. Plus, it’s a great way to use up all those seasonal veggies. You’ll want to keep a big bowl of this on hand! 🌽🍂
Key Ingredients & Substitutions
Quinoa: This is the main grain for the salad, giving it a nice, fluffy texture. If you don’t have quinoa, you can use bulgur, farro, or even brown rice for a different flavor experience.
Butternut Squash: Roasting a small butternut squash adds sweetness. If it’s out of season, try using sweet potatoes or even canned pumpkin for a quick option.
Cranberries: Dried cranberries enhance the salad with tartness. Feel free to swap them for dried cherries or raisins if you prefer!
Kale: I love using kale for its crunch and nutrients, but spinach or arugula would also work well. Just keep in mind that they will be softer.
Walnuts: They provide a lovely crunch. If you have nut allergies, try using pumpkin seeds or sunflower seeds instead.
How Do I Get My Quinoa Fluffy?
Getting quinoa fluffy is key to a great texture in this salad. Here’s how to do it:
- Rinse the quinoa under cold water to remove any bitterness. This helps improve the flavor.
- For cooking, use a ratio of 1 part quinoa to 2 parts water or broth. It adds more flavor!
- Bring it to a boil, cover, and reduce to a simmer for about 15 minutes. Do not lift the lid while it cooks! This keeps the steam in.
- Once it’s done, let it sit for a few minutes before fluffing with a fork. This gives it time to steam and become light.
Give it a little gentle fluffing before mixing it into the salad for the best results!
What’s the Best Way to Roast Vegetables Like Squash?
Roasting veggies brings out their sweetness and flavors. Here’s a simple technique:
- Preheat your oven to 400°F (200°C) so it’s hot enough to caramelize the sugars in the squash.
- Dice the squash evenly for consistent cooking. Toss it with olive oil and a pinch of salt to finish.
- Spread it out on a baking sheet to avoid crowding. If they’re too close, they’ll steam instead of roast.
- Roast for about 20-25 minutes until tender and golden. You want those lovely caramelized edges!
This method not only enhances the flavor but also makes your salad visually appealing!
Colorful Autumn Harvest Grain Salad with Cranberries
Ingredients You’ll Need:
For The Salad:
- 1 cup quinoa (or a mix of quinoa and other grains like millet or bulgur)
- 2 cups water or vegetable broth
- 1 small butternut squash or orange-fleshed pumpkin, peeled and diced (about 2 cups)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 2 cups kale leaves, ribs removed and finely chopped
- 1/4 cup fresh parsley or cilantro, chopped (optional)
- 1/2 cup crumbled goat cheese or feta cheese
For The Dressing:
- 2 tbsp olive oil (plus extra for roasting)
- 1 tbsp maple syrup or honey
- 1 tbsp apple cider vinegar or lemon juice
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to cook and assemble, totaling around 45 minutes. It’s a great make-ahead dish—perfect for potlucks, autumn gatherings, or meal prep for the week!
Step-by-Step Instructions:
1. Prepare the Squash:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread the squash evenly on a baking sheet. Roast in the oven for 20-25 minutes until it’s tender and lightly caramelized. Once done, take it out and let it cool.
2. Cook the Quinoa:
While the squash is roasting, rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the quinoa absorbs all the liquid and becomes fluffy. Turn off the heat and fluff the quinoa with a fork. Allow it to cool.
3. Toast the Walnuts:
In a small pan over medium heat, add the chopped walnuts. Toast them for about 3-5 minutes until fragrant and slightly golden, stirring frequently to prevent burning. Once they’re ready, remove from heat and set aside to cool.
4. Combine Salad Ingredients:
In a large bowl, mix together the cooled quinoa, roasted squash, chopped kale, dried cranberries, toasted walnuts, and the optional chopped parsley.
5. Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup or honey, apple cider vinegar or lemon juice, minced garlic, thyme leaves, and a pinch of salt and pepper.
6. Toss the Salad:
Drizzle the dressing over the salad and toss everything together thoroughly to make sure all the ingredients are well-coated.
7. Add the Cheese:
Sprinkle the crumbled goat cheese or feta over the salad for that creamy goodness.
8. Garnish and Serve:
Garnish the salad with a few sprigs of fresh thyme for a lovely touch. This salad can be served right away at room temperature or chilled in the fridge. Enjoy your nutritious and colorful autumn grain salad!
Feel free to customize it with your favorite nuts or seasonal veggies! Happy eating! 🍂🥗
Can I Use Another Grain Instead of Quinoa?
Absolutely! You can substitute quinoa with bulgur, farro, or even brown rice. Just make sure to adjust the cooking times and liquid amounts according to the grain you choose.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To refresh the salad, simply give it a good stir and add a bit more dressing if needed before serving!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a day in advance. Just keep the dressing separate until you’re ready to serve to prevent the greens from wilting. Mix everything together about an hour before serving for the best flavor!
What Can I Substitute for Goat Cheese?
If you’re not a fan of goat cheese, feta cheese is a great alternative. For a dairy-free option, try using a plant-based feta or simply omit the cheese altogether!
