Description
A delightful seasonal salad celebrating the flavors of autumn with hearty grains, sweet-tart cranberries, roasted vegetables, and crunchy nuts.
Ingredients
Scale
- 1 cup quinoa or farro
- 1 cup fresh cranberries
- 1 medium butternut squash, diced
- 1 cup sautéed mushrooms (cremini or button)
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions
- Rinse quinoa or farro under cold water, then cook according to package instructions.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for about 25 minutes until golden. Sauté mushrooms with garlic until browned.
- In a large bowl, mix cooked grains with roasted squash, sautéed mushrooms, cranberries, and chopped nuts.
- Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Finish with fresh herbs and let rest for about 30 minutes before serving.
Notes
For best results, allow the salad to rest before serving to let flavors meld. Can substitute grains and nuts based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: autumn salad, grain salad, Thanksgiving recipe, seasonal ingredients