Are you ready to dive into the flavors of fall? My Autumn Harvest Grain Salad is not only fresh but also bursting with seasonal goodness. With hearty quinoa, roasted butternut squash, and crisp Brussels sprouts, every bite offers a delightful crunch. I’ll guide you through each step, plus share tips to make this dish truly your own. Let’s make this tasty, healthy salad a staple on your table this season!
Why I Love This Recipe
- Seasonal Flavors: This salad celebrates the fresh, vibrant tastes of autumn with ingredients like butternut squash, Brussels sprouts, and tart apples.
- Nutrient-Packed: Rich in protein, fiber, and healthy fats, this grain salad is a wholesome dish that keeps you full and satisfied.
- Versatile and Customizable: You can easily adapt this recipe by swapping out ingredients or adding your favorite nuts and cheeses.
- Beautiful Presentation: The vibrant colors of the roasted vegetables and fresh herbs make this salad not just tasty, but also visually appealing.
Ingredients
Main Ingredients
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 medium butternut squash, peeled and cubed
– 1 cup Brussels sprouts, halved
– 1 apple, diced (preferably a tart variety like Granny Smith)
I love using quinoa for this salad. It’s packed with protein and has a nice, nutty flavor. Butternut squash adds a sweet touch, while Brussels sprouts give a hearty bite. The diced apple brings crispness and a hint of tartness.
Optional Add-Ins
– 1/2 cup dried cranberries
– 1/2 cup walnuts, toasted and roughly chopped
– 1/4 cup feta cheese, crumbled (optional)
For a burst of sweetness, I often add dried cranberries. Toasted walnuts give a great crunch. If you like cheese, feta adds a creamy element that works well with the salad.
Dressing Components
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
The dressing is simple yet full of flavor. Olive oil gives richness, while maple syrup adds sweetness. Apple cider vinegar brings acidity to balance everything. Season with salt and pepper for a perfect finish.
Step-by-Step Instructions
Preparation and Roasting
First, you need to preheat the oven to 400°F (200°C). This step is key for roasting. Next, prepare your veggies. Take the butternut squash and peel it. Then, cube it into bite-sized pieces. Grab the Brussels sprouts, and cut them in half. On a baking sheet, toss the butternut squash and Brussels sprouts with one tablespoon of olive oil and a pinch of salt. Spread them out evenly. Roast these veggies for about 25 to 30 minutes. They should turn golden brown and get tender.
Cooking the Quinoa
While your vegetables roast, start cooking the quinoa. In a medium saucepan, bring two cups of vegetable broth to a boil. This broth adds great flavor. Once it boils, add one cup of rinsed quinoa. Then, reduce the heat to low, cover the pot, and let it simmer. Cook it for about 15 minutes until the quinoa is fluffy and the broth is absorbed.
Combining Ingredients
Now, it’s time to mix everything together. In a large bowl, add the cooked quinoa. Then, add the roasted butternut squash and Brussels sprouts. Next, toss in the diced apple, dried cranberries, and toasted walnuts. In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, apple cider vinegar, salt, and pepper. Pour this dressing over the salad mix. Gently toss all the ingredients to coat them well. If you like, sprinkle some crumbled feta cheese on top. Finally, garnish with fresh chopped parsley before you serve. Enjoy your vibrant and tasty Autumn Harvest Grain Salad!
Tips & Tricks
Perfectly Roasted Vegetables
To get the best roasted vegetables, start with fresh produce. Cut butternut squash into even cubes. Halve the Brussels sprouts so they cook evenly. Toss them with olive oil and a pinch of salt. Roasting at 400°F (200°C) gives them a nice golden color. Stir them halfway through for even cooking. Roast for about 25-30 minutes. This ensures they get tender and caramelized. The sweet, nutty flavor shines through in every bite.
Quinoa Cooking Tips
Perfect quinoa is fluffy, not mushy. Start by rinsing 1 cup of quinoa under cold water. This removes the bitter coating. Then, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. Don’t lift the lid while it cooks. Once done, fluff it with a fork. This method guarantees each grain pops beautifully.
Dressing Variations
You can customize the dressing to fit your taste. Start with a base of olive oil. Add maple syrup for sweetness and apple cider vinegar for tartness. Mix in salt and pepper to enhance the flavors. If you love herbs, try adding fresh thyme or rosemary. For a kick, a pinch of red pepper flakes works wonders. This way, you can adapt the dressing to match your mood or meal.
Pro Tips
- Choose the Right Apple: Opt for a tart variety like Granny Smith to add a refreshing contrast to the sweetness of the butternut squash and cranberries.
- Perfectly Roasted Veggies: Ensure even cooking by spreading the butternut squash and Brussels sprouts in a single layer on the baking sheet, avoiding overcrowding.
- Make Ahead: You can prepare the quinoa and roast the vegetables a day in advance. Just combine everything and dress it before serving for a quick meal.
- Nut Variations: Feel free to substitute walnuts with pecans or almonds for a different flavor and texture in your salad.
Variations
Seasonal Ingredient Swaps
You can switch up the fruits and veggies based on what is fresh. For fall, consider using sweet potatoes instead of butternut squash. If you find kale at the market, toss that in instead of Brussels sprouts. You can also try pears or figs in place of apples. These swaps keep the salad vibrant and fun.
Protein Additions
Adding protein makes this salad even heartier. You can stir in canned beans like chickpeas or black beans. If you prefer meat, grilled chicken works great too. Just chop it up and mix it in with the other ingredients. This way, you create a more filling meal that satisfies hunger.
Vegan Options
To make the salad plant-based, skip the feta cheese. You can also add extra seeds or nuts for creaminess. Consider using tahini or a cashew cream as a dressing alternative. These options give flavor without animal products. Plus, they still keep the salad rich and delicious.
Storage Info
Storing Leftovers
To keep your Autumn Harvest Grain Salad fresh, store it in an airtight container. This helps lock in moisture and flavor. Place the salad in the fridge right after eating. It stays good for up to four days. If you notice any sogginess, try to separate the dressing from the salad before storing. This way, it will stay crisp and tasty.
Meal Prep Suggestions
Meal prep can save time and make eating healthy easy. Prepare the salad ingredients in advance. Roast the butternut squash and Brussels sprouts a day or two ahead. Cook the quinoa and store it in the fridge. On serving day, combine everything for a quick meal. You can even pack individual portions for lunches. Just add the dressing right before eating for the best taste.
Freezing Recommendations
You can freeze some components of the salad. Quinoa freezes well, so feel free to store it in a freezer bag. Just remember to cool it completely before freezing. Roasted vegetables can also be frozen, but they may lose some crunch. I suggest freezing them separately. Diced apples and walnuts do not freeze well, so it’s best to add those fresh. When you’re ready to eat, thaw everything in the fridge overnight before mixing.
FAQs
What is the best way to serve Autumn Harvest Grain Salad?
You can serve Autumn Harvest Grain Salad in a large, shallow bowl. This helps everyone see the bright colors. Drizzle a little extra olive oil on top for shine. You can also add whole walnuts and cranberries on top for fun. Pair this salad with grilled chicken for protein or serve it alongside a warm soup. The flavors mix well with many dishes.
Can I make this salad in advance?
Yes, you can make this salad ahead of time. Cook the quinoa and roast the vegetables. Let them cool before mixing. Keep the dressing separate until you are ready to eat. This keeps the salad fresh and crunchy. You can store the salad in the fridge for up to three days. Just remember to add the feta cheese right before serving for the best taste.
How long will leftovers last?
Leftovers of Autumn Harvest Grain Salad will last about three days in the fridge. Store them in an airtight container. The flavors will get better after a day. However, the vegetables may lose some crunch. If you notice them getting soft, eat them soon. Always check for any odd smell or color before eating leftovers. This will keep your meal safe and tasty.
This blog post covered a tasty Autumn Harvest Grain Salad. We talked about key ingredients like quinoa and butternut squash. You learned how to prepare and roast veggies, cook quinoa, and mix everything together. I shared tips for perfect texture and flavor, plus ways to switch up ingredients. Don’t forget about storage options to keep your salad fresh!
Try these methods to enjoy a healthy and delicious meal. It’s easy and fun to make your own version. Enjoy creating your salad and experimenting with flavor
