Description
A delightful grain salad featuring hearty grains, vibrant cranberries, and seasonal vegetables, perfect for gatherings.
Ingredients
Scale
- 1 cup quinoa, farro, or brown rice
- 1 cup fresh or dried cranberries
- 1–2 cups roasted sweet potatoes, cubed
- 1 cup sautéed kale or spinach
- 1 bell pepper, chopped
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup fresh parsley or sage, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 teaspoon maple syrup (optional)
Instructions
- Cook the chosen grains according to package instructions, typically in double the amount of water for 15-20 minutes. Fluff with a fork and cool.
- Prepare the vegetables by peeling and chopping sweet potatoes, tossing them in olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender. Sauté greens until wilted.
- Assemble the salad by combining cooled grains, roasted sweet potatoes, sautéed greens, cranberries, nuts, and herbs in a large bowl.
- Make the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Adjust with maple syrup if desired.
- Combine the dressing with the salad, tossing gently. Let sit for 15 minutes to meld flavors before serving.
Notes
Serve warm or at room temperature. Great for meal prep and travels well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Autumn salad, grain salad, Thanksgiving recipe, healthy salad, cranberry salad