Cranberry Sage Grain Salad

Mediterranean kitchens often pair hearty grains with bright, herbal accents. This cranberry sage grain salad warms sweet potato and fresh cranberries with sage, then tosses them through lemony quinoa with walnuts and feta.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 13g protein
• 48g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1 cup uncooked quinoa
• 1 cup fresh cranberries
• 1 medium sweet potato
• 10 fresh sage leaves
• 1 cup chopped cucumber
• 1/2 cup chopped fresh parsley
• 1/3 cup toasted walnuts
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 cups water

Instructions

1. 1Rinse the quinoa under cold water until the water runs clear. Combine with the water and salt in a saucepan, bring to a boil, then cover and simmer on low 15 minutes until the liquid is absorbed and grains are fluffy. Remove from heat and let steam 5 minutes more.
2. 2While quinoa cooks, peel and dice the sweet potato into 1/2-inch pieces. Heat a skillet over medium with a spoonful of olive oil and sauté the sweet potato 10 to 12 minutes, stirring occasionally, until tender and lightly browned. Season with a little salt.
3. 3In the last 3 minutes of sautéing add the fresh cranberries and half the sage leaves so the berries soften and release juice without collapsing completely.
4. 4Fluff the finished quinoa with a fork and spread it on a sheet pan or large plate to cool for 10 minutes so it does not wilt the fresh add-ins.
5. 5Finely chop the remaining sage. In a mixing bowl whisk the remaining olive oil, lemon juice, lemon zest, chopped sage, remaining salt, and pepper into a bright herb vinaigrette.
6. 6Transfer the cooled quinoa to a large bowl. Add the warm sweet potato-cranberry mixture, chopped cucumber, and parsley. Pour the vinaigrette over and toss gently until every grain is coated and glossy.
7. 7Fold in most of the toasted walnuts and feta, reserving a little of each for the top. Taste and adjust lemon or salt if needed; the salad should taste herbal, tart, and balanced.
8. 8Serve at room temperature or lightly chilled in bowls or meal-prep containers. Finish each portion with the reserved walnuts, feta, and an extra sage leaf. Keeps well refrigerated up to three days.