This cozy autumnal recipe was developed by Erika Armetta, a clinical dietitian at The Johns Hopkins Hospital. The butternut squash, cranberries and optional goat cheese provide sweet and tangy flavors, and the grains give it a heartiness that’s suited to cooler weather.

What makes it healthy?

“I focused on making it high in fiber and blending in lots of fall flavors,” explains Armetta.

Can you substitute ingredients?

Yes, the recipe can be tweaked according to preferences and what’s on hand. For example, it calls for pistachios, but walnuts would work nicely.

For the grain, barley, farro and quinoa are particularly rich in fiber, and rice would work too.

What are serving suggestions?

Armetta serves the salad cold as a side dish or tops it with a protein like chicken sausage and eats it warm for a satisfying lunch. She recommends adding more vinaigrette when serving it with lots of greens.

 “It’s very versatile, that’s what I love about it,” she says. 

Butternut Squash Grain Salad

Yields: 8 servings

Ingredients

• 1 cup pearled barley or other hearty grain (yields about 3 cups cooked)
• 3 cups butternut squash, cubed
• 2 tablespoons olive oil
• ½ tablespoon thyme
• ½ cup dried cranberries
• ½ cup shelled pistachios
• Green of your choice (e.g., kale, spinach, arugula)

For the vinaigrette

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 4 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Optional Topping

• Crumbled goat cheese

Directions

1. Cook grain according to package instructions.
2. While grain is cooking, preheat oven to 400 degrees.
3. Arrange butternut squash on sheet pan. Coat with 2 tablespoons of olive oil. Season with salt, pepper and thyme.
4. Bake for 30 minutes.
5. Remove squash from oven, and drain grain. While grain and squash cool, make vinaigrette by whisking together Dijon mustard, honey, vinegar and olive oil.
6. Once cooled, combine grain, squash, vinaigrette, dried cranberries and pistachios. Let sit for an hour up to overnight.
7. Serve on bed of greens of your choosing, top with goat cheese if desired.

Medically reviewed by Erika Armetta, M.P.H., R.D., L.D.N.