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Healthy Fall Grain Bowl with Quinoa & Butternut Squash | Meal Prep

Autumn Harvest Grain Salad with Cranberries

Recipe by Mya Williams

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  • Total Time55 minutes
  • Yield6 servings 1x
  • DietVegetarian

This autumn harvest grain salad combines quinoa, farro, roasted butternut squash, kale, cranberries, walnuts, and feta with a simple maple dressing. Perfect as a fall side dish or vegetarian main.

Ingredients

Scale
  • 1 cup uncooked quinoa
  • 1 cup uncooked farro
  • 2 cups butternut squash, peeled and diced
  • 2 cups kale, chopped, tough stems removed
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 cup feta cheese, crumbled
  • 3 tablespoons olive oil, divided
  • 2 tablespoons maple syrup
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Instructions

  1. Rinse quinoa and farro under cold water. Cook separately according to package directions. Quinoa takes about 15 minutes, farro takes 30 to 40 minutes. Drain excess liquid and set aside to cool slightly.
  2. Preheat oven to 400°F. Spread diced butternut squash on a baking sheet in a single layer. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat. Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly browned at edges.
  3. Place chopped kale in a large mixing bowl. Add 1 tablespoon olive oil and a pinch of salt. Massage kale with your hands for 1 to 2 minutes until it darkens slightly and softens.
  4. Add cooked quinoa, cooked farro, roasted butternut squash, dried cranberries, and chopped walnuts to the bowl with kale. Gently toss to distribute evenly.
  5. In a small bowl, whisk together remaining 1 tablespoon olive oil, maple syrup, salt, and black pepper. Taste and adjust seasoning as needed.
  6. Pour dressing over salad and toss gently. Fold in crumbled feta cheese. Taste again and add more salt or pepper if needed.
  7. Serve warm, at room temperature, or cold. Enjoy immediately or store in refrigerator.

Notes

Make Ahead: Prepare up to 3 days in advance. Store in airtight container in refrigerator. Add nuts and feta just before serving for best texture.

Vegan Option: Omit feta or use plant-based feta alternative. Add extra nuts or seeds for richness.

Gluten-Free: Use all quinoa instead of farro, or substitute with brown rice.

Storage: Keeps for 3 to 4 days refrigerated. Texture is best within first 2 days.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 12g
  • Sodium: 340mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 7g
  • Protein: 13g
  • Cholesterol: 17mg

Find it online: https://www.alldietmeals.com/autumn-harvest-grain-salad/