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

Scale

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

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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.