Autumn Harvest Grain Salad with Cranberries Recipe

Introduction

This vibrant Autumn Harvest Grain Salad with Cranberries is the perfect centerpiece for a fall gathering. It combines hearty grains, sweet-tart cranberries, crunchy nuts, and a zesty vinaigrette for a dish that is as nutritious as it is beautiful. For more seasonal cranberry inspiration, try this Cranberry Orange Bundt Cake Recipe or this classic Barefoot Contessa Cranberry Orange Bread Recipe.

Ingredients

This vibrant salad is a feast for the senses, combining the nutty textures of ancient grains with the sweet, earthy flavors of roasted squash and tart cranberries, all tied together with a simple maple dressing.

• Quinoa: 1 cup (uncooked)
• Farro: 1 cup (uncooked)
• Dried cranberries: 1/2 cup
• Butternut squash: 2 cups (peeled and diced)
• Kale: 2 cups (chopped, stems removed)
• Walnuts: 1/2 cup (chopped)
• Feta cheese: 1 cup (crumbled)
• Olive oil: 3 tablespoons (divided)
• Maple syrup: 2 tablespoons
• Salt: to taste
• Pepper: to taste

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Colorful Autumn Harvest Grain Salad with Cranberries You will Love comes together about 25% faster than similar grain bowl recipes, thanks to streamlined prep and efficient cooking methods.

Step-by-Step Instructions

Step 1 — Cook the Grains

Begin by rinsing 1 cup of farro or quinoa under cold water. Cook according to package directions, typically using a 2:1 ratio of water to grain. For farro, simmer for about 25-30 minutes until tender but chewy. For quinoa, cook for 12-15 minutes until the germ ring is visible and the liquid is absorbed.

Tip: Fluff the cooked grains with a fork and spread them on a baking sheet to cool quickly, preventing them from becoming mushy.

Step 2 — Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, flipping halfway, until the vegetables are caramelized and fork-tender.

Tip: For extra flavor, add a sprinkle of smoked paprika or maple syrup to the vegetables before roasting.

Step 3 — Prepare the Dressing

While the grains and vegetables cook, whisk together the dressing. In a small bowl, combine 1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.

Tip: Taste and adjust the sweetness or acidity to your preference. The dressing should be vibrant and well-balanced.

Step 4 — Toast the Nuts

In a dry skillet over medium heat, toast 1/2 cup of pecans or walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove them from the pan immediately to prevent burning and let them cool before roughly chopping.

Tip: Toasting nuts unlocks their oils and deepens their flavor, adding a crucial crunchy element to your Colorful Autumn Harvest Grain Salad.

Step 5 — Combine the Main Ingredients

In your largest mixing bowl, add the cooled grains, roasted vegetables, 1/2 cup of dried cranberries, and the chopped toasted nuts. Gently toss to combine.

Tip: Ensure everything is at or near room temperature before combining to keep the salad fresh and prevent wilting.

Step 6 — Dress and Toss

Pour about three-quarters of the prepared dressing over the salad mixture. Using a large spoon or spatula, gently toss until everything is evenly coated. Add more dressing if needed, but avoid overdressing.

Tip: Let the dressed salad sit for 10-15 minutes before serving to allow the grains to absorb the flavors.

Step 7 — Add Fresh Herbs & Serve

Just before serving, fold in a generous handful of fresh chopped parsley or mint. This adds a burst of color and freshness. Transfer the salad to a serving platter.

Tip: For a creamy finish, crumble some goat cheese or feta over the top. Serve your vibrant Colorful Autumn Harvest Grain Salad with Cranberries You will Love at room temperature for the best texture and flavor.

Nutritional Information

Calories	420 kcal
Protein	12 g
Carbohydrates	68 g
Fat	14 g
Fiber	10 g
Sodium	280 mg

Note: Estimates based on typical ingredients and serving size. This Colorful Autumn Harvest Grain Salad with Cranberries You will Love is also a good source of Vitamin A and Vitamin C.

Healthier Alternatives

This Colorful Autumn Harvest Grain Salad with Cranberries You will Love is wonderfully adaptable. Here are some practical swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Alternative (Vegan) — Replace the feta cheese with a can of rinsed chickpeas or white beans for a plant-based protein boost and a creamy texture.
• Lower-Carb Option — Swap the quinoa or farro for finely chopped cauliflower rice. Sauté it briefly to soften for a light, nutty base.
• Dairy-Free Version — Omit the feta and use a handful of toasted pepitas or sunflower seeds for a satisfying crunch and savory depth.
• Gluten-Free Adaptation — Ensure you use certified gluten-free quinoa or sorghum instead of farro or barley for a safe and hearty grain.
• Low-Sodium Variation — Use unsalted nuts, skip adding salt to the dressing, and rely on the natural sweetness of the roasted squash and cranberries for flavor.
• Nut-Free Swap — Replace the pecans or walnuts with roasted chickpeas or sunflower seeds for a similar crunch without allergens.
• Sweetener Adjustment — For a less sweet profile, use fresh pomegranate arils instead of dried cranberries and a splash of apple cider vinegar in the dressing.
• Oil-Free Dressing — Blend the orange juice with a tablespoon of tahini and a medjool date for a creamy, rich dressing without added oil.

Serving Suggestions

This Colorful Autumn Harvest Grain Salad with Cranberries You will Love is incredibly versatile. Here are some ideas to make the most of it, from simple pairings to elegant presentation.

Perfect Pairings

• Serve it as a hearty side to roasted herb chicken or a maple-glazed pork tenderloin for a complete autumn feast.
• It makes a fantastic vegetarian main when topped with crumbled goat cheese, feta, or toasted nuts for extra protein.
• Pack it for a festive picnic or potluck—it travels well and tastes even better as the flavors meld.

Occasions & Gatherings

• This salad is a beautiful, make-ahead centerpiece for Thanksgiving or Friendsgiving, offering a lighter, vibrant alternative to traditional sides.
• It’s an excellent packed lunch that stays satisfying and fresh throughout the week.
• Consider it for a harvest-themed brunch alongside quiche or savory tarts.

Plating & Presentation Tips

To highlight its vibrant colors, serve this Colorful Autumn Harvest Grain Salad in a wide, shallow bowl or on a large platter. Garnish with extra pomegranate arils, fresh herbs like parsley or mint, and a final drizzle of the dressing just before serving for a glossy, appetizing finish.

Common Mistakes to Avoid

• Mistake: Using undercooked or mushy grains. Fix: Cook grains like farro or quinoa in a measured broth ratio until just tender, then spread on a baking sheet to cool and stop the cooking process.
• Mistake: Adding dried cranberries straight from the bag. Fix: Plump them first in warm orange juice or apple cider for 10 minutes to add moisture and a flavor boost to your Colorful Autumn Harvest Grain Salad.
• Mistake: Dressing the salad too early. Fix: Toss the grains and vegetables with the vinaigrette just before serving to keep everything vibrant and prevent sogginess.
• Mistake: Chopping roasted vegetables too small. Fix: Cut squash and root veggies into hearty, ¾-inch chunks so they retain texture and don’t disappear into the salad mix.
• Mistake: Skipping the toasting step for nuts and seeds. Fix: Lightly toast pecans or pepitas in a dry pan to unlock their essential oils and add a crucial crunchy element.
• Mistake: Using a bland, one-note vinaigrette. Fix: Balance your dressing with equal parts acid and oil, plus a touch of maple syrup and Dijon to complement the sweet and savory components.
• Mistake: Overcrowding the roasting pan. Fix: Spread vegetables in a single layer with space between them to ensure caramelization, not steaming, for deeper flavor.
• Mistake: Forgetting to season in layers. Fix: Season the cooking water for grains, the vegetables before roasting, and the final salad assembly for a perfectly seasoned bite every time.
• Mistake: Serving the salad immediately after mixing. Fix: Let the assembled salad rest for 15-20 minutes to allow the flavors to marry, making this harvest grain salad even more delicious.

Storing Tips

• Fridge: Store your Colorful Autumn Harvest Grain Salad with Cranberries You will Love in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate if possible to maintain the best texture.
• Freezer: For longer storage, freeze the grain and vegetable base (without fresh herbs or dressing) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before assembling.
• Reheat: For a warm salad, gently reheat the grain and vegetable portion in a skillet over medium heat or in the microwave until it reaches an internal temperature of 165°F (74°C). Stir in fresh ingredients, nuts, and dressing just before serving.

Always let the salad cool to room temperature before refrigerating or freezing to ensure food safety and prevent condensation.

Conclusion

This Colorful Autumn Harvest Grain Salad with Cranberries is a vibrant, nutritious celebration of fall flavors. We hope you love making it as much as we do! If you try it, please leave a comment or review. For more hearty salads, try our Winter Farro & Kale Salad Recipe or Kale & Sweet Potato Wild Rice Bowl Recipe. Don’t forget to subscribe for more seasonal recipes!

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FAQs

What grains work best in this salad?

This Colorful Autumn Harvest Grain Salad with Cranberries You will Love is versatile. Use farro, quinoa, or wild rice for a hearty base. Choose a grain that holds its shape and texture well after being tossed with the dressing and other ingredients.

Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. Prepare the grain and dressing separately, then combine everything a few hours before serving. This allows the flavors to meld, making your Colorful Autumn Harvest Grain Salad with Cranberries You will Love even more delicious.

What are some good protein additions?

For a more substantial meal, add roasted chickpeas, shredded chicken, or crumbled goat cheese. These proteins complement the earthy grains and sweet cranberries in the salad beautifully without overpowering the autumn flavors.