If you’re craving a dish that captures the spirit of fall in every bite, look no further than the Autumn Harvest Grain Salad with Cranberries Recipe. This vibrant salad combines nutty quinoa, roasted butternut squash, and tart dried cranberries with a touch of warm spices that make it feel like a cozy hug on a plate. The mix of textures—from crunchy pumpkin seeds to tender grains—and the balance of sweet and tangy flavors make it absolutely irresistible. Whether you’re enjoying it as a light lunch or a festive side, this salad embraces the essence of autumn perfectly.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this salad’s incredible flavor and texture. Each element plays an essential role, from the creamy roasted squash to the crisp pumpkin seeds adding that satisfying crunch.
- Quinoa (1 cup, rinsed): The hearty grain base that’s fluffy and packed with protein.
- Water (2 cups): To cook the quinoa perfectly light and tender.
- Salt (1/2 teaspoon + pinch): Enhances all the natural flavors in the salad.
- Butternut squash (1 cup, peeled and diced): Roasted to sweet, caramelized perfection with a silky texture.
- Olive oil (2 tablespoons total): Adds richness—one tablespoon for roasting and one in the dressing.
- Ground cinnamon (1/2 teaspoon): Introduces a warm, cozy note that complements the squash.
- Ground nutmeg (1/4 teaspoon): Delivers subtle earthy spice enhancing fall flavors.
- Dried cranberries (1/2 cup): For tangy pops of sweetness that brighten the salad.
- Pumpkin seeds (1/4 cup): Bring a crunchy texture and nutty finish.
- Walnuts (1/4 cup, chopped): Add buttery depth and extra crunch.
- Red onion (1/4, finely chopped): Infuses a slight sharpness balancing the sweetness.
- Apple cider vinegar (3 tablespoons): Provides a fruity tang making the dressing lively.
- Maple syrup (2 tablespoons): Sweetens the dressing naturally for a perfect balance.
- Dijon mustard (1 tablespoon): Gives a subtle kick and creamy texture to the dressing.
- Fresh parsley (1/4 cup, chopped): Sprinkles a fresh, herbaceous finish enhancing color and flavor.
- Salt and pepper to taste: Key for seasoning every layer just right.
How to Make Autumn Harvest Grain Salad with Cranberries Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, cinnamon, nutmeg, and a pinch of salt. Spread it evenly on a baking sheet. Roast for 20 to 25 minutes, until the squash is tender and slightly caramelized. This roasting process unlocks its natural sweetness, giving the salad a warm, inviting flavor.
Step 2: Cook the Quinoa
While the squash roasts, bring the quinoa, water, and half a teaspoon of salt to a boil in a medium saucepan. Once boiling, reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the grains are fluffy and the water is absorbed. Fluff with a fork to keep the quinoa light and airy—this is the perfect canvas for all your salad’s wonderful add-ins.
Step 3: Combine the Base Ingredients
In a large mixing bowl, gently toss together the cooked quinoa, roasted butternut squash, dried cranberries, pumpkin seeds, walnuts, and finely chopped red onion. This mix already makes your kitchen smell amazing and hints at the delightful flavors coming together.
Step 4: Whisk the Dressing
In a smaller bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and olive oil until smooth and emulsified. Season with salt and pepper to your liking. This dressing brings a tangy-sweet brightness that perfectly balances the hearty textures and autumn spices.
Step 5: Toss and Marinate
Pour the dressing over the quinoa mixture and toss everything gently but thoroughly. Let the salad rest for a few minutes so the flavors meld beautifully. This pause brings all the components into harmonious balance and enhances the overall taste.
Step 6: Add Fresh Parsley
Right before serving, sprinkle fresh chopped parsley on top to add a burst of vibrant color and fresh herbaceous lift. This final touch makes your Autumn Harvest Grain Salad with Cranberries Recipe truly shine on the plate.
How to Serve Autumn Harvest Grain Salad with Cranberries Recipe
Garnishes
For added texture and visual appeal, consider topping the salad with a few more pumpkin seeds or chopped walnuts just before serving. A small drizzle of extra virgin olive oil can elevate the flavors, while a sprinkle of freshly cracked black pepper gives it a subtle spicy note. If you want a touch of indulgence, crumbled feta or goat cheese also pairs beautifully with this salad.
Side Dishes
This Autumn Harvest Grain Salad with Cranberries Recipe works wonderfully alongside roasted chicken, grilled salmon, or even as a hearty vegetarian main when paired with warm crusty bread. It also complements autumn soups like butternut squash bisque or lentil soup, making your meal feel complete and balanced.
Creative Ways to Present
Make your salad pop by serving it in hollowed-out mini pumpkins or decorative gourds for a festive touch. Layer it in clear glass jars for a pretty presentation perfect for picnics or potlucks. You can also serve it over a bed of mixed greens or baby arugula, adding freshness and color contrast that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after sitting, making for an even tastier next-day meal. Just give it a gentle stir before serving to redistribute the dressing and freshen up the salad.
Freezing
Because of the fresh ingredients like parsley and cranberries, freezing this salad isn’t recommended, as it can affect the texture and flavor after thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
This salad is fantastic served cold or at room temperature, but if you prefer it a little warm, gently reheat only the roasted butternut squash portion before mixing it back into the chilled quinoa and other ingredients. Never microwave the entire salad to preserve the texture of the nuts and cranberries.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Bulgur, farro, or couscous can be great alternatives. Just cook according to their package instructions and adjust the liquid accordingly. Each will bring its own texture, so feel free to experiment.
Are the dried cranberries sweetened?
Most dried cranberries available in stores are sweetened to balance their natural tartness. You can find unsweetened varieties if you prefer less sugar, but sweetened ones provide that lovely contrast in this salad.
Can I make this salad vegan?
This Autumn Harvest Grain Salad with Cranberries Recipe is naturally vegan as written. Just ensure any optional garnishes like cheese are omitted or replaced with a vegan alternative.
How long does it take to prepare?
From start to finish, the recipe takes about 50 minutes, including roasting and cooking time. Most of that is hands-off, making it an easy, manageable dish to prepare even on busy days.
Can I prep parts of the salad ahead of time?
Yes! You can roast the butternut squash and cook the quinoa a day or two in advance, then simply combine and dress the salad when ready to serve. This makes it perfect for meal prep or entertaining.
Final Thoughts
I truly hope you give this Autumn Harvest Grain Salad with Cranberries Recipe a try. It’s one of those dishes that feels like a celebration of the season, full of heartwarming flavors, beautiful colors, and comforting textures. Whether you’re cooking for family, friends, or just yourself, this salad offers a perfect way to savor the best of autumn’s bounty.
Print
Autumn Harvest Grain Salad with Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Harvest Grain Salad with Cranberries is a hearty and flavorful dish perfect for fall. Featuring protein-rich quinoa, sweet roasted butternut squash spiced with cinnamon and nutmeg, tangy dried cranberries, crunchy pumpkin seeds and walnuts, all tossed in a maple Dijon dressing and finished with fresh parsley. It’s a nutritious and satisfying salad that combines wholesome grains, seasonal vegetables, and a balance of sweet and savory flavors.
Ingredients
Grains & Vegetables
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon salt (divided)
- 1 cup butternut squash, peeled and diced
Seasonings & Fats
- 1 tablespoon olive oil (for roasting)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup olive oil (for dressing)
- Salt and pepper to taste
Add-ins
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts, chopped
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, ground cinnamon, ground nutmeg, and a pinch of salt. Spread the squash evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat. Then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the quinoa is cooked and water is absorbed. Remove from heat and fluff the quinoa with a fork.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, roasted butternut squash, dried cranberries, pumpkin seeds, chopped walnuts, and finely chopped red onion.
- Prepare Dressing: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and 1/4 cup olive oil. Season the dressing with salt and pepper to taste.
- Toss Salad with Dressing: Pour the dressing over the quinoa mixture. Toss gently but thoroughly until all ingredients are evenly coated by the dressing.
- Let Flavors Meld: Allow the salad to rest for a few minutes to let the flavors blend and develop.
- Garnish and Serve: Sprinkle fresh chopped parsley over the top for a bright, fresh finish before serving.
Notes
- Make sure to rinse the quinoa before cooking to remove its natural bitterness.
- You can substitute walnuts with pecans or almonds if preferred.
- For added protein, consider tossing in some chickpeas or grilled chicken (if not vegetarian).
- This salad can be served warm or chilled according to your preference.
- Maple syrup adds a natural sweetness; adjust the quantity based on taste.
