This Costco Autumn Grain Salad is a hearty and healthy recipe, which is made with roasted butternut squash and cooked Puy lentils. It’s a great choice for a healthy lunch, ready in about 45 minutes.
Jump to RecipeCostco Autumn Grain Salad Ingredients
For the roasted butternut squash:
- 2-3 cups butternut squash, diced into ½ inch cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 2 cups cooked mixed grains, 250g
- 2 cups cooked Puy lentils, 250g
- 2 cups shredded chicken, from about 2 chicken breasts
- 3 cups wild rocket (arugula), 60g
- ¾ cup pomegranate arils
- ¼ cup dried sour (tart) cherries
- ½ cup crumbled feta cheese, 100g
For the harissa dressing:
- 2 tablespoons rose harissa paste
- 1 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- ½ lemon, juiced (about 2 tablespoons lemon juice)
- ½ teaspoon maple syrup
- ½ teaspoon kosher salt
How To Make Costco Autumn Grain Salad
- Roast the squash: Preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 30 minutes, flipping halfway through, until tender and golden. Set aside to cool.
- Make the dressing: While the squash roasts, add all the dressing ingredients—rose harissa, tahini, olive oil, water, lemon juice, maple syrup, and salt—to a small bowl. Whisk until smooth and combined.
- Assemble the salad: In a large bowl, combine the cooled butternut squash, cooked mixed grains, lentils, shredded chicken, arugula, pomegranate arils, and dried sour cherries. Pour the harissa dressing over the top and toss well to coat everything.
- Add feta and serve: Gently fold in the crumbled feta cheese, or sprinkle it on top of individual portions when serving.
Recipe Tips
- How to save time on prep? Using pre-cooked grain and lentil pouches is a fantastic shortcut. You can also often find pre-diced butternut squash in the produce section.
- Can I make this vegetarian or vegan? Easily. For a vegetarian version, simply omit the chicken. For a vegan version, omit the chicken and use a vegan feta substitute or skip the cheese altogether.
- How to easily de-seed a pomegranate? Cut the pomegranate in half. Hold one half, cut-side down, over a bowl and firmly whack the back of it with a wooden spoon. The seeds (arils) will fall right out.
- What if I can’t find rose harissa? Regular harissa paste will work fine. Rose harissa is slightly milder and more floral. If using regular harissa, you may want to start with a little less and add more to taste.
What To Serve With Autumn Grain Salad
This is a complete and satisfying meal all on its own. However, it also pairs nicely with:
- A slice of warm, crusty sourdough bread
- A cup of creamy tomato soup
- Warm pita bread
How To Store Autumn Grain Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, store the arugula separately and add it just before serving to prevent it from wilting.
Autumn Grain Salad Nutrition Facts
- Calories: 394kcal
- Carbohydrates: 39.2g
- Protein: 27g
- Fat: 14.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this salad is very versatile. Quinoa, farro, barley, or even just brown rice would be delicious substitutes for the mixed grains and lentils.
The spice level depends entirely on your harissa paste. Most have a mild to medium heat. If you are sensitive to spice, start with half the amount of harissa in the dressing and add more as desired.
Yes, the dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It may separate, so just give it a good whisk before using.
Try More Recipes:
Costco Autumn Grain Salad Recipe
Course: SaladsCuisine: British FusionDifficulty: Easy6
servings15
minutes30
minutes394
kcalA vibrant and wholesome grain salad featuring roasted butternut squash, tender chicken, lentils, and a spicy-sweet harissa-tahini dressing.
Ingredients
Squash: 2-3 cups butternut squash, 1 tbsp olive oil, salt, pepper
Salad: 2 cups cooked mixed grains, 2 cups cooked Puy lentils, 2 cups shredded chicken, 3 cups arugula, ¾ cup pomegranate arils, ¼ cup dried sour cherries, ½ cup crumbled feta
Dressing: 2 tbsp rose harissa, 1 tbsp tahini, 2 tbsp olive oil, 2 tbsp water, juice of ½ lemon, ½ tsp maple syrup, ½ tsp salt
Directions
- Roast butternut squash cubes tossed in olive oil, salt, and pepper at 400°F for 30 minutes until tender. Let cool.
- Whisk all dressing ingredients together in a small bowl until smooth.
- In a large bowl, combine the cooled squash, grains, lentils, chicken, arugula, pomegranate, and cherries.
- Pour the dressing over the salad and toss to coat everything thoroughly.
- Gently mix in the crumbled feta cheese just before serving.
Notes
- To save time, prepare the dressing and other components while the butternut squash is roasting.
- Using pre-cooked grains and lentils from pouches makes this salad come together in the time it takes to roast the squash.
- For the best texture, add the arugula and feta just before serving to prevent them from becoming wilted or mushy.
- Taste the dressing before adding it to the salad and adjust the salt, lemon, or maple syrup to your liking.
