Description
A vibrant salad combining hearty grains, tart cranberries, and roasted vegetables, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup farro or quinoa
- 1 cup dried cranberries
- 2 cups butternut squash, diced
- 1 cup mushrooms, sliced
- 1 apple, diced
- 1/2 cup chopped pecans or walnuts
- 1/4 cup fresh parsley or thyme
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the grains according to package instructions, then let cool slightly.
- Preheat your oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes.
- In a skillet, sauté sliced mushrooms in olive oil until golden and tender.
- In a large bowl, mix the cooked grains, roasted squash, sautéed mushrooms, cranberries, nuts, and herbs.
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a separate bowl. Pour over the salad.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for an hour for flavors to meld.
Notes
Roasting vegetables enhances sweetness. Grains can be prepared a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: grain salad, autumn recipes, vegetarian salad