Are you searching for a vibrant, wholesome, and incredibly flavorful dish to brighten up your autumn table? Look no further than this Harvest Grain Salad! This recipe is a delightful fall whole grain bowl packed with seasonal goodness, hearty grains, and an irresistible dressing that will have you coming back for more. It’s the perfect make-ahead meal, a nutrient-dense lunch, or a stunning side dish for your holiday gatherings. Get ready to embrace the flavors of the harvest season in every satisfying bite!
Key Ingredients for Harvest Grain Salad:
To create this nourishing and delicious Harvest Grain Salad, you’ll need a vibrant array of fresh produce and pantry staples. Here’s a detailed list with quantities:
For the Salad:
- 1 cup (185g) uncooked farro (or quinoa, couscous, or a blend of your favorite grains), rinsed thoroughly
- 1 small butternut squash (about 1.5 lbs), peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons olive oil (for roasting squash)
- ½ teaspoon salt (for roasting squash, divided)
- ¼ teaspoon black pepper (for roasting squash, divided)
- 1 large apple (such as Honeycrisp or Fuji), cored and chopped into ½-inch pieces
- ½ cup dried cranberries (or dried cherries)
- ¼ cup chopped pecans (or walnuts, almonds), toasted
- 4 cups fresh spinach (or mixed greens, kale), roughly chopped if large
- ¼ cup crumbled goat cheese (optional, but highly recommended for a creamy tang)
For the Maple-Dijon Vinaigrette:
- 3 tablespoons olive oil (extra virgin, for dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (pure maple syrup for best flavor)
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced (about ½ teaspoon)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How to Make Harvest Grain Salad:
This Harvest Grain Salad is surprisingly easy to whip up, yet it delivers a complex and utterly satisfying flavor profile. Its beauty lies in the harmonious blend of hearty grains, sweet roasted squash, crisp apples, and a tangy maple-Dijon dressing. In just about 45 minutes of active prep and cook time, you’ll have a vibrant bowl bursting with autumnal goodness, perfect for any occasion.
Step-by-Step Instructions:
Prepare the Grains:
- Rinse 1 cup of farro under cold water. In a medium saucepan, combine the rinsed farro with 3 cups of water (or according to package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender but still has a slight chew. Drain any excess water and transfer the cooked farro to a large bowl to cool. Fluff with a fork to prevent sticking.
Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Spread the squash in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until the squash is tender and lightly caramelized. Remove from oven and let cool slightly.
Make the Maple-Dijon Vinaigrette:
- While the farro and squash are cooking, prepare the dressing. In a small bowl or a jar with a tight-fitting lid, combine 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, ½ teaspoon minced garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
- Whisk vigorously (or shake the jar) until the dressing is well emulsified and creamy. Taste and adjust seasonings as needed.
Assemble the Harvest Grain Salad:
- In the large bowl with the cooled farro, add the roasted butternut squash, chopped apple, dried cranberries, and toasted pecans.
- Pour about half of the Maple-Dijon Vinaigrette over the ingredients. Toss gently to combine, ensuring all ingredients are lightly coated.
- Add the fresh spinach (or other greens) and the crumbled goat cheese (if using) to the bowl. Drizzle with the remaining dressing and toss again gently until the greens are just wilted and everything is evenly distributed.
Serve:
- Serve the Harvest Grain Salad immediately for the best texture, or chill for at least 30 minutes to allow the flavors to meld. Enjoy!
Why You’ll Love This Harvest Grain Salad:
You are going to absolutely adore this Harvest Grain Salad because it embodies everything a perfect fall dish should be: hearty, wholesome, and bursting with seasonal flavors. The main highlight is its incredible texture contrast – the chewy farro, tender roasted squash, crisp apples, and crunchy pecans create a symphony in every bite.
Making this at home is a fantastic way to save money compared to store-bought grain bowls, and you control the quality of every fresh ingredient. Plus, the creamy goat cheese and bright maple-Dijon vinaigrette elevate simple components into an extraordinary meal. If you enjoy our Quinoa Power Bowl, you’ll undoubtedly fall for this autumnal twist! Don’t wait – try making this delightfully satisfying Harvest Grain Salad today!
What to Serve Harvest Grain Salad With:
This Harvest Grain Salad is incredibly versatile and can be enjoyed as a light main course or a substantial side. Here are some delicious ideas for what to serve it with:
- Roasted Chicken or Turkey: The earthy flavors of the salad pair wonderfully with a simple roasted chicken breast or a festive turkey dish, especially during the holidays.
- Grilled Pork Chops: A juicy grilled pork chop provides a savory counterpoint to the sweetness of the squash and apple in the salad.
- Pan-Seared Salmon: For a lighter, pescatarian option, pan-seared or baked salmon offers a healthy and flavorful pairing.
- Warm Crusty Bread: A slice of warm, crusty sourdough or a whole-grain baguette is perfect for soaking up any leftover dressing.
- Simple Soup: A bowl of creamy tomato soup or a hearty lentil soup alongside this grain salad makes for a comforting and complete meal.
- Wine Pairing: A crisp Sauvignon Blanc or a light-bodied Pinot Noir would complement the flavors beautifully.
Top Tips for Perfecting Harvest Grain Salad:
To ensure your Harvest Grain Salad turns out perfectly every time, keep these valuable tips in mind:
- Grain Variety: While farro offers a fantastic chewy texture, feel free to substitute with other whole grains. Quinoa, brown rice, barley, or even couscous work well. Adjust cooking times according to package instructions.
- Squash Prep: Cut your butternut squash into uniform cubes to ensure even cooking. Don’t overcrowd the baking sheet, as this will steam the squash instead of roasting it, preventing that delicious caramelization. If you don’t have butternut squash, sweet potatoes or even carrots can be roasted similarly.
- Toasted Nuts: Toasting your pecans (or any nuts) before adding them to the salad is a small step that makes a huge difference in flavor and crunch. Simply spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
- Apple Choice: Opt for a crisp, slightly sweet apple that holds its shape well, like Honeycrisp, Fuji, Gala, or Pink Lady. Softer apples can become mushy.
- Greens Last: Add your fresh greens, like spinach or kale, just before serving or tossing, especially if making ahead. This prevents them from wilting prematurely or becoming soggy from the dressing.
- Dressing Ratio: Taste your dressing before adding it to the salad. Adjust sweetness (more maple syrup), tanginess (more vinegar), or spice (more mustard/garlic) to suit your preference.
- Make Ahead Strategy: Cook the farro and roast the squash in advance. Prepare the dressing separately. Store these components individually in the fridge. Assemble the salad just before serving, adding the fresh apple, nuts, dried fruit, and dressing at the last minute to maintain optimal texture.
Storing and Reheating Tips:
This Harvest Grain Salad is excellent for meal prepping and holds up well for several days, making it an ideal choice for healthy lunches throughout the week!
- Storage:
- Assembled Salad: If the salad has already been dressed, store it in an airtight container in the refrigerator for up to 3-4 days. The greens may soften slightly over time, but the overall flavor will remain delicious.
- Components Separated: For the best texture, especially if you prefer crisp greens, store the cooked farro, roasted squash, and dressing in separate airtight containers in the refrigerator. Store chopped apple, dried cranberries, and nuts also in separate containers. Assemble individual portions as needed throughout the week.
- Freezing:
- The entire Harvest Grain Salad is generally not recommended for freezing, as the fresh vegetables (especially apples and greens) and creamy goat cheese will not thaw well, leading to a mushy texture.
- However, if you want to prep components, the cooked farro can be frozen plain in an airtight freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight or reheat from frozen. The roasted butternut squash can also be frozen for up to 2-3 months.
- Reheating:
- This Harvest Grain Salad is best enjoyed at room temperature or chilled. It is not typically reheated as a whole salad, as heating the fresh components can affect their texture and flavor. If you prefer it warm, you can gently warm only the cooked farro and roasted squash before assembling the salad with the fresh ingredients and dressing.
Final Thoughts:
This Harvest Grain Salad truly captures the essence of fall in a single, satisfying bowl. It’s a testament to how simple, seasonal ingredients can create something truly extraordinary – a dish that’s both nourishing for the body and comforting for the soul. Whether you’re looking for a hearty lunch, a beautiful side for your autumn feast, or just a delicious way to incorporate more whole grains and vegetables into your diet, this recipe is a winner. The balance of sweet, savory, tangy, and crunchy elements makes every bite an adventure. So, roll up your sleeves, gather those gorgeous fall ingredients, and let the flavors of the harvest season envelop you. You won’t regret bringing this radiant dish to your table!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Harvest Grain Salad FAQs:
Q: Can I use a different grain instead of farro?
A: Absolutely! Quinoa, brown rice, barley, or even couscous are excellent substitutes. Just follow the package directions for cooking your chosen grain.
Q: Is this salad gluten-free?
A: Farro contains gluten. To make this salad gluten-free, simply substitute the farro with a gluten-free grain like quinoa or brown rice. Ensure all other ingredients (like goat cheese, if using) are certified gluten-free.
Q: Can I make this vegan?
A: Yes! This recipe is easily made vegan. Omit the crumbled goat cheese. The rest of the ingredients and the dressing are naturally vegan-friendly.
Q: How can I add protein to this Harvest Grain Salad?
A: For an added protein boost, consider mixing in grilled chicken, chickpeas, white beans, crumbled tempeh, or pan-seared tofu.
Q: What if I don’t like butternut squash?
A: Roasted sweet potatoes, carrots, or even Brussels sprouts would be delicious alternatives to the butternut squash, offering a similar sweetness and texture once roasted.
Q: Can I prepare the dressing in advance?
A: Yes, the Maple-Dijon Vinaigrette can be made up to a week in advance and stored in an airtight container or jar in the refrigerator. Just give it a good shake or whisk before using.
Q: How can I prevent the apples from browning if making ahead?
A: To minimize browning, toss the chopped apples with a little lemon juice before adding them to the salad. This works well if you’re assembling the salad a few hours in advance.