Ingredients
– 2 cups diced butternut squash Provides a sweet, earthy base and adds vitamins for a healthy autumn salad touch.
– 1 tablespoon olive oil Used for sautéing the squash, it helps achieve a lightly browned texture and enhances overall flavor in this grain salad.
– 16 ounces harvest grain blend, cooked with vegetable broth or water Forms the hearty foundation, offering fiber and protein for a filling harvest salad.
– 1 medium apple, diced Adds crunch and natural sweetness, making this autumn harvest grain salad recipe more refreshing and balanced.
– 1/3 cup dried cranberries Brings a tart sweetness that complements the nuts and grains, elevating the seasonal fruits aspect.
– 1/3 cup toasted pecans Contributes a nutty crunch and healthy fats, perfect for adding depth to grain salads with nuts.
– 2 cups baby spinach or kale (optional) Offers fresh greens for extra nutrients and volume, ideal for a versatile autumn salad.
– Salt and pepper to taste Seasons the dish to enhance flavors without overwhelming the natural taste of the ingredients.
– 3 tablespoons orange juice Key for the dressing, it provides acidity and citrus notes that brighten the harvest grain salad.
– 2 tablespoons maple syrup Adds natural sweetness to the dressing, tying in the autumn theme of this grain salad with autumn fruits.
– 1 tablespoon Dijon mustard Gives the dressing a tangy kick, helping to emulsify and balance flavors in the salad.
– 2 tablespoons red wine vinegar or white wine vinegar Acts as the acidic base in the dressing for a zesty finish.
– 1/4 teaspoon garlic powder Infuses subtle aroma into the dressing, enhancing the overall profile of an autumn harvest salad.
– 1/4 cup extra virgin olive oil Forms the body of the dressing, providing a smooth texture and healthy fats.
– Chopped parsley (optional topping) Adds a fresh, herbaceous garnish for extra flavor in your grain salad.
Instructions
1-First Step: Begin by prepping your ingredients for efficiency. Dice 2 cups of butternut squash and 1 medium apple, then measure out 1/3 cup dried cranberries and 1/3 cup toasted pecans. This mise en place helps avoid rushing and keeps the autumn harvest grain salad recipe organized.
2-Second Step: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 2 cups diced butternut squash, season with salt and pepper, and sauté for about 15 minutes until it’s lightly browned and fork-tender. This step infuses the squash with flavor, making it a star in your grain salad with autumn fruits.
3-Third Step: In a large pot, bring vegetable broth to a boil and cook 16 ounces of harvest grain blend according to the package instructions, which typically takes 10-15 minutes. Using broth adds extra taste, enhancing the overall autumn salad experience while keeping it versatile for dietary needs.
4-Fourth Step: While the grains cook, prepare the dressing in a small bowl. Whisk together 3 tablespoons orange juice, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/4 teaspoon garlic powder, and 1/4 cup extra virgin olive oil until well combined. For adaptations, use apple cider vinegar if you prefer a milder taste, keeping it suitable for vegan or gluten-free versions.
5-Fifth Step: In a large bowl, combine the cooked butternut squash, the cooked 16 ounces harvest grain blend, 1 medium diced apple, 1/3 cup dried cranberries, 1/3 cup toasted pecans, and 2 cups baby spinach or kale if you’re using it. Pour the dressing over the mixture and toss everything gently to coat evenly, adding salt and pepper to taste for that perfect harvest grain salad balance.
6-Sixth Step: Serve the salad immediately for the best flavor, or let it chill in the refrigerator. If making ahead, dress only the portion you’ll eat to keep leftovers fresh, which is great for busy parents or students adapting to their schedules.
7-Final Step: Optionally, sprinkle chopped parsley on top for a burst of color and freshness. This autumn harvest grain salad can be enjoyed warm or cold, and for added protein, mix in chickpeas as mentioned in our tips. Remember, total prep time is just 10 minutes, with 15 minutes of cooking, making it an ideal quick meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Cooking the harvest grain blend in vegetable broth enhances the flavor.
⏰ Use pre-cut butternut squash to save preparation time.
🔥 Toast pecans by roasting them on a parchment-lined baking sheet at 350°F for 10 minutes with a little oil, salt, and pepper for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing, Mixing
- Cuisine: American
- Diet: Vegan, Gluten-Free (if grain blend is gluten-free), Dairy-Free
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg