Costco Autumn Grain Salad Recipe PDF: Harvest Flavors in a Bowl

This autumn grain salad brings together the best of fall harvest in one satisfying bowl. The combination of chewy grains, roasted vegetables, and bright dressing creates a dish that’s both hearty and refreshing.

I developed this recipe to capture the cozy, earthy flavors of the season without sacrificing freshness. Roasted butternut squash, crisp apples, and toasted pecans add texture, while a tangy maple-Dijon vinaigrette ties everything together.

Perfect for meal prep or a seasonal gathering, this salad holds up beautifully in the fridge. The grains soak up the dressing over time, making it even more flavorful the next day.

Packed with protein, fiber, and autumn spices, it’s a wholesome dish that feels indulgent. Let’s bring fall to your table.

Ingredients for Costco Autumn Grain Salad Recipe Pdf

Pantry staples meet seasonal stars for this hearty autumn bowl of goodness.

The farro is the backbone here—Costco’s bulk section has it cheap, and it keeps forever in the pantry. Butternut squash at Trader Joe’s comes pre-cubed (worth the extra buck). Pecans? Grab them from the baking aisle at Costco too—bigger bags, better price. For the apples, Honeycrisp or Fuji hold their crunch best. The cheese? Any feta works, but Athens brand has that perfect salty tang.

No farro? Quinoa or barley swap in just fine. Apples can be any sweet variety (Gala, Pink Lady). Out of pecans? Walnuts or almonds work great. No maple syrup? Honey or agave at a 1:1 ratio. The Dijon mustard can be any strong mustard—whole grain adds texture. For the vinegar, apple cider is ideal but white wine vinegar works in a pinch.

Leftover salad keeps 4-5 days in the fridge—the grains just soak up more flavor. Toast extra pecans and store in a jar for 2 weeks. The dressing can be made 3 days ahead (shake well before using). And yes, the feta stays crumbly even after a day or two.

Step-by-Step Instructions for Autumn Grain Salad

Here’s how to build this seasonal bowl with maximum flavor and texture in every bite.

Step 1: Roast the Vegetables and Fruit

Preheat your oven to 400°F. Toss the 3 cups butternut squash cubes with 1 tablespoon of the 0.33 cup extra-virgin olive oil, 0.5 tsp salt, and 0.25 tsp ground cinnamon until evenly coated. Spread on a baking sheet in a single layer.

Dice the 2 whole Honeycrisp apples and add them to another baking sheet with the 0.5 whole red onion, sliced. Drizzle with another 1 tablespoon of the extra-virgin olive oil. Roast both sheets for 20-25 minutes, flipping halfway, until the butternut squash is tender and caramelized.

Step 2: Toast the Farro and Pecans

While the vegetables roast, rinse the 1.5 cups farro under cold water. In a medium pot, heat 1 tablespoon of the extra-virgin olive oil over medium heat. Add the farro and toast for 2-3 minutes until lightly golden and nutty.

Add 3 cups of water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes until the farro is tender but still chewy. Drain any excess liquid. Meanwhile, toast the 0.75 cup pecans in a dry skillet over medium-low heat for 3-4 minutes until fragrant.

Step 3: Prepare the Dressing

In a small bowl, whisk together the remaining extra-virgin olive oil (about 2 tablespoons), 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 0.5 tsp black pepper. The dressing should be smooth and slightly emulsified.

Taste and adjust seasoning if needed, but remember the feta cheese and dried cranberries will add saltiness and sweetness. Let it sit for 5 minutes to allow the flavors to meld while you finish the salad.

Step 4: Assemble the Salad

In a large bowl, combine the cooked farro, roasted butternut squash, Honeycrisp apples, red onion, toasted pecans, 0.5 cup dried cranberries, and 0.5 cup feta cheese. Pour the dressing over and gently fold everything together.

The salad should glisten with dressing but not be soggy. If it seems dry, add a little more apple cider vinegar or olive oil. Let it sit for 10 minutes to allow the flavors to deepen before serving.

Step 5: Garnish and Serve

Just before serving, sprinkle the 0.25 cup fresh parsley over the salad. The parsley adds a bright, fresh contrast to the rich, roasted flavors. Serve at room temperature for the best texture and flavor balance.

Each serving should have a mix of chewy farro, sweet roasted squash and apples, crunchy pecans, tangy cranberries, and creamy feta. The dressing should lightly coat every ingredient without overpowering the natural flavors.

Wine and Beer Pairings for This Recipe

Crisp White Wines

I love pairing this salad with a dry Riesling—its bright acidity cuts through the richness of the feta cheese and complements the sweetness of the roasted butternut squash. A Sauvignon Blanc from New Zealand also works beautifully with its citrusy notes. 🍷

Medium-Bodied Reds

For red wine lovers, try a Pinot Noir from Oregon. Its earthy undertones and medium body won’t overpower the salad’s delicate balance. I’ve found Eyrie Vineyards makes a particularly food-friendly version.

Fruity Beer Options

A wheat beer like Blue Moon or Hoegaarden brings a light, citrusy profile that pairs well with the apple cider vinegar in the dressing. The slight sweetness also enhances the dried cranberries. 🍺

Amber Ales

An amber ale with caramel notes, such as Fat Tire, complements the maple syrup in the dressing. The maltiness balances the salad’s tangy and sweet elements without being too heavy.

Sparkling Choices

For a festive touch, prosecco or a dry sparkling cider works wonderfully. The bubbles cleanse your palate, making each bite of the salad taste fresh. I prefer La Marca Prosecco for its crisp, clean finish.

Frequently Asked Questions