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Celebrate Autumn with a Grain Salad featuring Cranberries

Autumn Harvest Grain Salad with Cranberries made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1 cup farro
  • 1 cup roasted butternut squash cubed
  • 1/2 cup dried cranberries
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Method
 

  1. Cook the quinoa and farro separately according to package instructions.
  2. While the grains are cooking, preheat your oven to 400°F (200°C) and prepare the butternut squash.
  3. In a mixing bowl, combine the cooked quinoa and farro once they are cooled.
  4. Add the roasted butternut squash, dried cranberries, red onion, and parsley to the bowl.
  5. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing.
  6. Pour the dressing over the salad mixture and toss to combine thoroughly.
  7. If desired, fold in the crumbled feta cheese gently, then serve.