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This salad is packed with fresh flavors and healthy grains. Here are the key ingredients you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium butternut squash, peeled and cut into cubes - 1 cup Brussels sprouts, halved - 1 crisp apple, diced (preferably tart, like Granny Smith) - 1/2 cup dried cranberries - 1/2 cup walnuts, toasted and roughly chopped - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons olive oil, divided - 1 tablespoon pure maple syrup - 1 tablespoon apple cider vinegar - Salt and freshly ground pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a colorful and nutritious mix that celebrates the flavors of autumn. You can easily boost the taste of your salad with a few extra ingredients. Consider adding: - A handful of spinach or kale for extra greens - Sliced red onions for a crisp bite - Pomegranate seeds for a juicy pop - Pumpkin seeds for added crunch These options can add different textures and flavors, making your salad even more exciting. Not all ingredients might be available, and that's okay! Here are some smart swaps you can try: - Substitute farro or barley for quinoa for a different grain. - Use sweet potatoes instead of butternut squash for a sweeter taste. - Almonds can replace walnuts for a nut-free option. - If you can't find feta cheese, try goat cheese or leave it out completely. These substitutions keep the spirit of the dish while allowing you to use what you have on hand. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This helps the veggies roast nicely. Next, peel and cut the butternut squash into small cubes. Halve the Brussels sprouts to ensure they cook evenly. On a baking sheet lined with parchment paper, mix the squash and Brussels sprouts. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss until everything is well coated. Spread them out in a single layer. Roast these in the oven for 25-30 minutes. Turn them halfway to get that golden color. While the veggies roast, it’s time to cook the quinoa. In a medium saucepan, pour in 2 cups of vegetable broth. Bring it to a gentle boil. Once boiling, add in 1 cup of rinsed quinoa. Reduce the heat to low and cover it. Let it simmer for about 15 minutes. The quinoa will absorb all the broth and get fluffy. After 15 minutes, take it off the heat but keep it covered for another 5 minutes to steam. In a large mixing bowl, carefully mix the cooked quinoa with your roasted veggies. Add in the diced apple, dried cranberries, and toasted walnuts. This combo brings in great flavors and textures. For the dressing, take a small bowl and whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of pure maple syrup, and 1 tablespoon of apple cider vinegar. Don’t forget to add a pinch of salt and freshly ground pepper. Pour this dressing over the salad and toss gently to coat every bite. If you like feta, sprinkle it on top and give it one last gentle toss. Finally, garnish with fresh parsley for color and a touch of flavor. Roasting brings out the best in your veggies. Start by cutting your butternut squash and Brussels sprouts into even pieces. This helps them cook evenly. Toss them with olive oil and salt before roasting. Spread them out on the baking sheet. This way, they don't steam; they caramelize. Roast at 400°F (200°C) for 25 to 30 minutes. Turn them halfway for a golden finish. Keep an eye on them. They should be soft and brown when done. Cooking quinoa is simple. First, rinse it well under cold water. This removes the bitter coating. Then, bring vegetable broth to a boil in a saucepan. Add the rinsed quinoa and reduce the heat. Cover the pot and let it simmer for about 15 minutes. Once the water is gone, remove it from heat. Let it sit for 5 minutes to steam. Fluff it with a fork before mixing it into your salad. Presentation makes your dish shine. Serve the salad in a large, shallow bowl. Drizzle a little olive oil on top for a glossy finish. Garnish with whole walnuts and cranberries for extra color. Fresh parsley adds a nice touch too. This makes the dish look inviting and tasty. Your guests will love it! Pro Tips Choose the Right Apple: Opt for a tart apple like Granny Smith to balance the sweetness of the butternut squash and cranberries. Enhance Nutty Flavor: Toast the walnuts before adding them to the salad to intensify their flavor and add a delightful crunch. Perfectly Cooked Quinoa: Rinse the quinoa thoroughly before cooking to remove its natural bitterness and achieve fluffy grains. Make Ahead: Prepare the salad ingredients in advance and store them separately. Assemble just before serving for the freshest taste. {{image_4}} You can easily make this salad vegan. Just skip the feta cheese. It still tastes great. For a gluten-free option, quinoa is naturally gluten-free. Ensure your vegetable broth is gluten-free too. This way, everyone can enjoy the salad. You can add more flavors to your salad. Try adding sliced almonds or pecans for crunch. You can also use different fruits, like pears or pomegranate seeds, for sweetness. For a spicy kick, add some diced jalapeños or a pinch of cayenne pepper. These small changes make a big difference. This salad is perfect for seasonal changes. In winter, use roasted sweet potatoes or parsnips instead of butternut squash. In spring, toss in fresh asparagus or peas for a bright touch. In summer, consider adding grilled corn or cherry tomatoes. Each season offers unique flavors, so feel free to explore! To store leftover salad, first let it cool. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you added feta cheese, it may not hold well in the salad after a day. You can store it separately and add it when you serve. For meal prep, you can cook your quinoa and roast the vegetables ahead of time. Keep the dressing in a separate jar. This way, the salad stays fresh and crunchy. Combine everything just before you eat. You can make a big batch and enjoy it throughout the week. If you want to reheat roasted vegetables, do it in the oven. Preheat it to 350°F (175°C). Place the veggies on a baking sheet and warm them for about 10 minutes. This helps them stay tasty and avoid being soggy. You can also use the microwave, but they may lose some crispness. Yes, you can make the salad ahead of time. Prepare the grains and roast the vegetables. Once cooled, store them in the fridge. Keep the dressing separate. This way, the salad stays fresh. Just mix everything before serving. It tastes great, even after a day. You can use many grains in this salad. Here are some good options: - Farro - Barley - Brown rice - Bulgur These grains add different textures and flavors. Each grain brings its unique taste and health benefits. Feel free to experiment. To boost the salad's heartiness, add protein. Here are some ideas: - Grilled chicken - Chickpeas - Black beans - Tofu These options make the salad a complete meal. Mix in any of these ingredients for added nutrition and flavor. Enjoy a dish that keeps you full and satisfied. This blog post covered how to make an Autumn Harvest Grain Salad. We explored key ingredients, cooking steps, and ways to enhance flavor. You learned tips for roasting, cooking quinoa, and serving your dish. We also discussed storage and meal prep options. In conclusion, you can personalize this salad for your taste and diet. Try new flavors and enjoy this healthy meal. Keep it fresh and look forward to your next harvest!

Autumn Harvest Grain Salad

A hearty and colorful salad featuring quinoa, roasted vegetables, and a tangy dressing, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium butternut squash, peeled and cut into cubes
  • 1 cup Brussels sprouts, halved
  • 1 crisp apple, diced (preferably tart, like Granny Smith)
  • 1 2 dried cranberries
  • 1 2 walnuts, toasted and roughly chopped
  • 1 4 feta cheese, crumbled (optional)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • to taste Salt and freshly ground pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • On a parchment-lined baking sheet, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Toss to coat the vegetables evenly, then spread them out in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until they are golden brown and fork-tender.
  • While the vegetables are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a gentle boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and let simmer for approximately 15 minutes or until the quinoa is fluffy and all the broth has been absorbed. Remove from heat and let it sit covered for 5 more minutes to steam.
  • In a large mixing bowl, carefully combine the cooked quinoa with the roasted butternut squash, Brussels sprouts, diced apple, dried cranberries, and toasted walnuts.
  • In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, and a generous pinch of salt and freshly ground pepper to create a flavorful dressing. Pour this dressing over the salad and toss gently until all ingredients are well coated.
  • If you are using feta cheese, sprinkle it over the top of the salad and give it a final gentle toss to incorporate.
  • Before serving, garnish the salad with freshly chopped parsley for a pop of color and flavor.

Notes

For a beautiful finish, drizzle a little extra olive oil on top and garnish with whole walnuts and cranberries.
Keyword autumn, quinoa, salad, vegetarian