Description
These Harvest Grain Salads celebrate the flavors of autumn with wholesome grains, roasted vegetables, and vibrant dressings. They’re hearty enough for a main dish yet versatile as a side. Perfect for meal prep, holiday gatherings, or cozy weeknight dinners, these salads highlight the best of the fall harvest.
Ingredients
Scale
- 1 cup cooked grains (quinoa, farro, bulgur, or brown rice)
- 1–2 cups roasted fall vegetables (butternut squash, Brussels sprouts, sweet potatoes)
- 1/2 cup leafy greens (kale, spinach, or arugula)
- 1/4 cup dried fruit (cranberries, cherries, or raisins)
- 1/4 cup toasted nuts or seeds (pecans, walnuts, or pumpkin seeds)
- 1/4 cup crumbled cheese (goat cheese or feta), optional
- 2–3 tbsp olive oil
- 1–2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt and pepper, to taste
Instructions
- Cook grains according to package instructions, then let cool slightly.
- Toss vegetables with olive oil, salt, and pepper, then roast until tender and caramelized.
- In a large bowl, combine grains, roasted vegetables, leafy greens, dried fruit, and nuts.
- Whisk together olive oil, vinegar, Dijon, maple syrup, salt, and pepper to make the dressing.
- Pour dressing over salad and toss gently to combine.
- Top with crumbled cheese, if desired, and serve warm or chilled.
Notes
You can swap grains, veggies, or toppings to fit the season or what you have on hand. This salad holds up well for meal prep — just keep the dressing separate until ready to serve!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: One-Bowl
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 420
- Sugar: 10g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: harvest grain salad, fall salad recipes, grain bowls, quinoa fall salad, healthy autumn salads