Autumn Harvest Grain Salad with Cranberries
- 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
- Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, and roast for 25-30 minutes.
- Massage the kale with 1 tablespoon of olive oil and a pinch of salt in a large bowl.
- In the bowl with the kale, add the cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
- Whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper for the dressing.
- Pour the dressing over the salad mixture and gently toss until well combined. Serve warm or at room temperature.
