Description
A vibrant and nutritious grain salad packed with autumn flavors, featuring cranberries for a sweet-tart contrast.
Ingredients
Scale
- 1 cup quinoa, cooked
- 1 cup wild rice, cooked
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup chopped pecans
- 1 apple, diced
- 2 cups baby spinach
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook quinoa and wild rice according to package instructions. Let cool.
- In a large bowl, combine cooked grains, cranberries, pumpkin seeds, pecans, apple, and spinach.
- Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute walnuts for pecans if preferred.
- Add crumbled feta cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: autumn salad, grain bowl, cranberry quinoa, healthy lunch, fall recipes