Autumn Harvest Grain Salad with Cranberries: A Cozy Delight
This Autumn Harvest Grain Salad with Cranberries is a delightful mix of seasonal flavors, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: baking, boiling
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 cup quinoa
- 1 cup butternut squash, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a pot, cook quinoa according to package instructions.
- Toss diced butternut squash with olive oil, salt, and pepper; spread on a baking sheet.
- Bake for 25-30 minutes until tender.
- In a large bowl, combine cooked quinoa, roasted squash, cranberries, pecans, feta, and parsley.
- Toss gently to combine and serve warm or cold.
Notes
- Feel free to add other seasonal vegetables like Brussels sprouts or kale.
- This salad can be made ahead of time and served chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg