When the leaves start turning and the air feels crisp, I’m all about dishes that bring those autumn vibes right to your table. The Colorful Autumn Harvest Grain Salad with Cranberries fits the bill perfectly. It’s earthy, a little sweet, and packed with textures that make every bite interesting. I’m talking wholesome grains, tart cranberries, and fresh veggies all tossed together in a tangy dressing that highlights the season’s best flavors. This recipe not only brightens up your plate but also offers a satisfying, nutritious meal or side dish you’ll want all fall long.
With years of kitchen experiments, I’ve learned how to balance the flavors without overpowering the natural goodness of the ingredients — a must for a grain salad that feels fresh and inviting. You’ll find your own favorite tweaks as you go, but this recipe will give you a solid, flavorful base that’s easy to prepare and sure to impress.
Ingredients for Colorful Autumn Harvest Grain Salad with Cranberries
To make this Colorful Autumn Harvest Grain Salad with Cranberries, you need:
- 1 cup quinoa, rinsed and drained
- 1 cup farro, cooked and drained
- 1 cup dried cranberries
- 1 medium apple, diced (about 1 cup)
- 1 cup chopped kale, stems removed
- ½ cup chopped walnuts, toasted
- ½ cup crumbled feta cheese
- 1 small red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Colorful Autumn Harvest Grain Salad with Cranberries That Amazes in 5 Steps
Colorful Autumn Harvest Grain Salad with Cranberries offers a simple tasty way to enjoy fall flavors in just 5 easy steps
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Cuisine: American
Ingredients
Instructions
Notes
A wholesome and colorful autumn salad featuring quinoa, farro, dried cranberries, kale, apple, toasted walnuts, and feta cheese tossed in a tangy sweet-tart dressing. Perfect as a nutritious meal or side dish with a balance of textures and flavors.
How to Prepare Colorful Autumn Harvest Grain Salad with Cranberries
This Colorful Autumn Harvest Grain Salad with Cranberries comes together nicely when you follow a few straightforward steps.
- Cook the grains: Start by rinsing the quinoa under cold water to remove any bitterness. Cook the quinoa in 2 cups of water, bringing it to a boil first, then reducing the heat and simmering covered for 15 minutes or until the water is absorbed. For the farro, cook according to the package instructions, usually about 20-25 minutes in boiling salted water until tender but still chewy. Drain both grains well and let them cool slightly. This cooling step prevents your salad from getting soggy later.
- Prepare the dressing: While the grains are cooking, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust seasoning. The dressing should have a balanced sweet-tart punch to complement the salad.
- Chop your produce and nuts: Dice the apple, finely chop the kale, red onion, and parsley. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan occasionally until fragrant to bring out their flavor.
- Combine everything: In a large bowl, toss the cooked quinoa, farro, cranberries, diced apple, kale, red onion, parsley, and toasted walnuts. Pour the dressing over the salad and mix gently but thoroughly. The grains soak up the dressing beautifully.
- Add the finishing touch: Sprinkle crumbled feta cheese over the top just before serving so it stays fresh and creamy with every bite.
- Rest and serve: Let the salad sit at room temperature for about 15 minutes so the flavors meld. This rest time is key and gives the cranberries time to soften and release their sweetness into the salad.
This salad shines best fresh or within a few hours. Just give it a quick toss if the dressing separates. It’s a perfect dish to bring to gatherings or enjoy as a wholesome lunch.
Why You’ll Love the Colorful Autumn Harvest Grain Salad with Cranberries
- Loaded with wholesome grains that offer a hearty but not heavy base.
- Sweet and tart cranberries add bursts of flavor that brighten the dish.
- Fresh kale and apple provide a crisp texture and extra nutrients.
- The dressing balances sweet with tangy for a satisfying taste.
- Easy to make ahead and perfect for meal prep or entertaining.
- Nutty walnuts add crunch and healthy fats.
- Feta cheese adds a creamy, salty contrast without overwhelming the salad.
If you want a dish that sings fall but feels light and fresh, this salad is ready to be your go-to.
Tips for Success with Colorful Autumn Harvest Grain Salad with Cranberries
- Rinse quinoa well: It’s important to rinse quinoa thoroughly before cooking to wash away the natural bitter coating, saponin.
- Don’t overcook the grains: Aim for tender but chewy farro and fluffy quinoa to keep the texture interesting.
- Toast the walnuts: Don’t skip toasting them—it makes a big difference in flavor.
- Dice fruits and veggies uniformly: This helps create a balanced bite every time.
- Add feta last: This preserves its creamy texture and prevents it from melting into the salad.
- Let the salad rest: This step allows the dressing to soak in and flavors to blend beautifully.
Estimated Nutritional Information for Colorful Autumn Harvest Grain Salad with Cranberries
Here’s a rough estimate for one serving (about 1 ½ cups) of this Colorful Autumn Harvest Grain Salad with Cranberries:
- Calories: 320-350
- Total Fat: 15g (mostly from olive oil and walnuts)
- Protein: 8-10g
- Carbohydrates: 40g
- Dietary Fiber: 6g
- Sugars: 10g (natural sugars from dried cranberries and apple)
Keep in mind, the exact numbers will depend on your specific ingredients and portion sizes.
Frequently Asked Questions About Colorful Autumn Harvest Grain Salad with Cranberries
Can I use other grains instead of quinoa and farro?
Yes, you can swap quinoa and farro for other whole grains like brown rice, barley, or bulgur. Just cook them separately until tender and make sure they cool before tossing with the salad to avoid sogginess.
Are dried cranberries the same as fresh cranberries in this salad?
Dried cranberries add sweetness and chewy texture that fresh cranberries don’t provide. Fresh cranberries are more tart and can be too sharp raw in this type of salad. If you want to use fresh, consider lightly cooking or sweetening them first.
How long will the salad keep in the fridge?
This salad stays good for about 3-4 days when stored in an airtight container. The dressing will be absorbed over time, so toss it again before serving. The kale and apple may soften slightly but still taste great.
Can I make this salad vegan?
Absolutely! Just skip the feta or use a plant-based cheese alternative. The salad is already naturally rich with nuts and grains, so it’s tasty and filling without dairy.
What should I serve with this grain salad?
This salad pairs well with roasted chicken, grilled veggies, or as a hearty side at a fall dinner. It also makes a great standalone lunch with some crusty bread.
