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Harvest Grain Salad with Roasted Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salads
Cuisine American / Fall-inspired
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • Cooking the Grains: Rinse quinoa, farro, or rice under cold water. In a medium saucepan, combine grains and broth. Bring to a boil. 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: Preheat oven to 400°F (200°C). Toss diced butternut squash, sweet potato, and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast 25–30 minutes, turning halfway, until tender and caramelized.
  • Preparing the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and cinnamon.
  • Assembling the Salad: In a large bowl, combine cooked grains, roasted vegetables, dried cranberries, toasted nuts, green onions, and parsley. Drizzle dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.