Description
A colorful blend of grains, cranberries, and seasonal vegetables, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup quinoa (or farro)
- 1 cup fresh or dried cranberries
- 2 cups butternut squash, peeled and cubed
- 1/2 cup pecans or walnuts
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Optional spices: cinnamon, nutmeg
Instructions
- Cook quinoa or farro according to package instructions, rinsing quinoa well before cooking.
- Preheat oven to 400°F (200°C). Toss butternut squash in olive oil, salt, and pepper; roast for 25-30 minutes until golden and tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper for the dressing.
- Sauté nuts in a skillet over medium heat until fragrant and lightly toasted.
- In a large bowl, combine cooked grains, roasted squash, cranberries, and sautéed nuts. Drizzle with dressing and mix gently.
- Before serving, toss in fresh herbs. Serve warm or at room temperature.
Notes
Feel free to substitute quinoa for farro or use dried cranberries if fresh are unavailable. Can also add roasted chickpeas as a nut-free protein alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: autumn salad, harvest salad, grain salad, healthy salad, seasonal ingredients