Introduction

Harvest Grain Salad with Roasted Vegetables is a colorful, nutritious, and hearty salad that celebrates the flavors of fall. Nutty grains such as farro, quinoa, or brown rice form a satisfying base, while seasonal roasted vegetables like butternut squash, sweet potatoes, and Brussels sprouts add natural sweetness and depth. Dried fruits, toasted nuts, and a light vinaigrette bring a perfect balance of texture and flavor.

This salad is ideal for lunch, a side dish for dinner, or a make-ahead meal for gatherings. It’s packed with fiber, protein, and vitamins, making it as wholesome as it is visually appealing. The combination of roasted vegetables, grains, and a zesty dressing ensures each bite is full of flavor and satisfying texture.

Why I Love This Recipe

I love this recipe because it’s versatile, nutritious, and bursting with seasonal flavor. The roasted vegetables provide a sweet and caramelized contrast to the hearty grains, while nuts add a satisfying crunch. The dressing ties everything together with a bright, tangy flavor that enhances the natural tastes of the ingredients.

It’s a recipe that’s easy to customize, works well warm or chilled, and is a great way to enjoy seasonal produce. Plus, it’s hearty enough to be a main course or light enough to serve as a side, making it perfect for any occasion.

Why This is a Must-Try Dish

• Seasonal and wholesome: Perfect for fall with roasted vegetables and grains.
• Balanced flavors: Sweet, savory, nutty, and tangy in every bite.
• Versatile: Can be served warm or cold, as a main or side.
• Nutritious: High in fiber, protein, and vitamins.
• Make-ahead friendly: Ideal for meal prep or entertaining.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6
• Calories: ~320 calories per serving
• Course: Salad / Side Dish
• Cuisine: American / Fall-inspired

Ingredients

For the Salad:

• 1 cup quinoa, farro, or brown rice
• 2 cups vegetable broth or water
• 1 small butternut squash, peeled and diced
• 2 cups Brussels sprouts, halved
• 1 medium sweet potato, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup dried cranberries or raisins
• ½ cup toasted pecans or walnuts
• 2 green onions, sliced
• 2 tablespoons chopped fresh parsley

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup or honey
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon cinnamon (optional, for warmth)

Cooking Directions

Cooking the Grains:

1. Rinse quinoa, farro, or rice under cold water.
2. In a medium saucepan, combine grains and broth. Bring to a boil.
3. Reduce heat, cover, and simmer until grains are tender (quinoa ~15 min, farro ~25 min, brown rice ~40 min). Drain any excess liquid.

Roasting the Vegetables:

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash, sweet potato, and halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread on a baking sheet in a single layer. Roast 25–30 minutes, turning halfway, until tender and caramelized.

Preparing the Dressing:

1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and cinnamon.

Assembling the Salad:

1. In a large bowl, combine cooked grains, roasted vegetables, dried cranberries, toasted nuts, green onions, and parsley.
2. Drizzle dressing over the salad and toss gently to combine.
3. Adjust seasoning with additional salt and pepper if needed.

Step-by-Step Preparation Method

1. Rinse 1 cup of grains under cold water.
2. Cook grains in 2 cups of broth until tender, then drain excess liquid.
3. Preheat oven to 400°F (200°C).
4. Toss diced vegetables with 2 tablespoons olive oil, salt, and pepper; roast 25–30 minutes until tender.
5. Toast nuts in a dry skillet for 3–5 minutes until fragrant.
6. Combine grains, roasted vegetables, dried cranberries, toasted nuts, green onions, and parsley in a large bowl.
7. Whisk together dressing ingredients and drizzle over salad.
8. Toss gently and serve warm or chilled.

How to Serve

• Serve as a side with roasted meats or poultry.
• Enjoy as a main vegetarian dish with a side of greens.
• Great for potlucks, buffets, or holiday meals.
• Can be served warm from the oven or chilled as a cold salad.

Recipe Tips

• Use a mix of grains for extra texture and flavor.
• Roast vegetables until caramelized for maximum sweetness.
• Toast nuts just before adding to preserve flavor.
• Add fresh herbs like thyme or rosemary for added aroma.
• Dressing can be made ahead and stored in the fridge for up to 3 days.

Variations

1. Grain Variation: Use barley, bulgur, or farro instead of quinoa or rice.
2. Vegetable Variation: Add roasted carrots, parsnips, or red bell peppers.
3. Nut-Free: Omit nuts or substitute with pumpkin seeds.
4. Fruit Variation: Substitute cranberries with dried cherries or apricots.
5. Cheese Addition: Crumble feta or goat cheese on top for added creaminess.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Not recommended for roasted vegetables in the salad, as texture may change. Freeze grains separately if needed.
• Reheating: Reheat gently in a skillet or microwave; add a splash of olive oil to refresh the salad.

Special Equipment Needed

• Medium saucepan for cooking grains
• Baking sheet for roasting vegetables
• Mixing bowls
• Whisk for dressing
• Knife and cutting board

FAQ

Q1: Can this salad be made ahead of time?
A: Yes, roast vegetables and cook grains ahead; assemble and toss with dressing before serving.

Q2: Can I make it vegan?
A: Yes, this recipe is naturally vegan.

Q3: Can I serve it warm?
A: Yes, it’s delicious warm or chilled.

Q4: Can I use frozen vegetables?
A: Yes, but roasting fresh vegetables provides better texture and flavor.

Q5: Can I add protein?
A: Yes, grilled chicken, tofu, or chickpeas can be added for a complete meal.

Conclusion

Harvest Grain Salad with Roasted Vegetables is a hearty, wholesome, and flavorful dish perfect for fall and winter meals. The combination of nutty grains, roasted vegetables, sweet dried fruit, and toasted nuts creates a balanced, satisfying, and visually appealing salad. Easy to prepare, versatile, and nutrient-rich, this salad is a must-try for anyone seeking a delicious and seasonal dish that works as a main or side.