Description
A wholesome and colorful salad packed with grains, roasted vegetables, and fresh herbs. Perfect as a main dish or side, this Harvest Grain Salad is hearty, nutritious, and full of seasonal flavors.
Ingredients
Scale
- 1 cup quinoa or farro, cooked
- 1 cup roasted sweet potato, diced
- 1/2 cup roasted butternut squash, diced
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- 2 cups fresh spinach or kale, chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions
- Cook quinoa or farro according to package instructions. Let cool slightly.
- Roast sweet potato and butternut squash at 400°F (200°C) for 20–25 minutes until tender and lightly browned.
- In a large bowl, combine cooked grains, roasted vegetables, dried cranberries, seeds, and greens.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour over salad and toss to combine.
- Garnish with fresh herbs and serve warm or chilled.
Notes
Feel free to swap in other seasonal vegetables like roasted carrots or beets. This salad keeps well in the fridge for up to 3 days and can be served as a lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad / Main Dish
- Method: Roasted & Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: harvest grain salad, quinoa salad, fall salad, roasted vegetables, healthy salad