Description
A delightful salad celebrating autumn flavors with hearty grains, tart cranberries, and roasted vegetables.
Ingredients
Scale
- 1 cup farro, quinoa, or brown rice
- 1 cup dried cranberries
- 1 medium butternut squash, cubed
- 1 cup Brussels sprouts, sliced
- 1 red onion, sliced
- 2 cups sliced mushrooms (cremini or button)
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt, to taste
- Pepper, to taste
- Fresh parsley or pecans, chopped (for garnish)
Instructions
- Prepare the grains: Start by cooking your choice of grains according to the package instructions.
- Roast the vegetables: Preheat your oven to 400°F (200°C) and toss cubed squash and sliced vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Sauté the mushrooms: In a skillet, heat olive oil and sauté mushrooms with minced garlic until golden brown.
- Assemble the salad: Combine cooked grains, roasted veggies, sautéed mushrooms, and cranberries in a large bowl.
- Add fresh herbs and adjust seasoning with salt and pepper to taste.
- Serve: Enjoy warm or cool in the fridge to let flavors meld.
Notes
This salad can be made a day ahead and stored in the fridge. It can also be adjusted with seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn salad, grain salad, vegetarian recipe, holiday side dish