Harvest Grain Salad with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A rustic salad combining hearty grains, roasted seasonal vegetables, and a tangy vinaigrette for a satisfying, colorful dish. This mediterranean-inspired salads (vegetarian) ready in about 60 minutes pairs cooked farro, cooked quinoa, medium butternut squash into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked farro
• 1/2 cup cooked quinoa
• 1 medium butternut squash
• 12 brussels sprouts
• 1/2 cup sliced red onion
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp maple syrup
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss butternut squash, brussels sprouts, and red onion with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
2. Step 2: In a large bowl, combine cooked farro and quinoa. Add roasted vegetables and toss to mix.
3. Step 3: In a small bowl, whisk apple cider vinegar, honey, maple syrup, thyme, and 1 tbsp olive oil. Pour over the salad and toss to coat evenly.
4. Step 4: Let the salad sit for 10-15 minutes to allow flavors to meld, then serve at room temperature or chilled.