Ingredients
- 1 cup quinoa or farro
- 2 cups butternut squash, cubed
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup dried cranberries
- ½ cup walnuts or pecans
- ½ cup fresh parsley or thyme, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Rinse grains under cold water and cook according to package instructions (15-20 minutes for quinoa, 30-40 minutes for farro). Allow cooling slightly after cooking.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes.
- In a skillet, sauté mushrooms in olive oil over medium heat for 5-7 minutes until golden brown. Season with salt and pepper.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine grains, roasted butternut squash, sautéed mushrooms, cranberries, and nuts. Pour dressing over salad and toss to combine.
- Fold in fresh herbs and serve warm, at room temperature, or chilled.
Notes
This salad can last in the fridge for up to three days, allowing flavors to meld beautifully over time. Adjust sweetness of the dressing to personal preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Vegetarian