Ingredients
- 1 cup quinoa
- 1 cup farro
- 1 medium butternut squash, diced
- 1 cup dried cranberries
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Rinse quinoa and farro under cold water and cook separately according to package instructions.
- Preheat oven to 400°F (200°C) and toss diced butternut squash with olive oil, salt, and cinnamon. Roast for 25-30 minutes until golden.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooked grains, roasted squash, cranberries, and nuts. Drizzle with dressing and gently fold to combine.
- Add chopped herbs and toss again.
- Let the salad rest for about 30 minutes for flavors to meld before serving.
Notes
This salad can be served warm, at room temperature, or chilled. It’s great as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian