Description
A vibrant and comforting salad featuring roasted butternut squash, quinoa, farro, kale, and cranberries, perfect for celebrating autumn flavors.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 1 cup farro (uncooked)
- 1/2 cup dried cranberries
- 2 cups butternut squash (peeled and diced)
- 2 cups kale (chopped, stems removed)
- 1/2 cup walnuts (chopped)
- 1 cup feta cheese (crumbled, or plant-based alternative)
- 3 tablespoons olive oil (divided)
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Rinse the quinoa and farro under cold water. Cook them in separate pots according to package instructions, using broth for extra flavor if desired.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
- Massage the kale with 1 tablespoon of olive oil and a pinch of salt in a large bowl. Add cooked quinoa, farro, roasted butternut squash, dried cranberries, and chopped walnuts.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Notes
This salad can be served warm or at room temperature. It keeps well in the fridge for a few days, so consider making extra for lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: autumn salad, grain salad, quinoa salad, healthy salad, fall recipes, vegetarian salad