Trader Joes Harvest Blend Recipe With Squash & Cranberries

This chewy, savory Trader Joes Harvest Blend Recipe is made with roasted butternut squash, dried cranberries, and ready in 30 minutes. The warm grains soak up the light maple dressing while melting the fresh baby spinach into delicate ribbons. I find myself making this exact combination every time autumn rolls around.

What Makes This Version Different

I used to just boil these grains in water, but they always turned out slightly bland and sticky. Toasting the blend in olive oil before adding chicken broth changes the texture entirely.

The real trick is letting the grains steam off the heat for a full ten minutes. This ensures the Israeli couscous is perfectly tender without becoming soft and mushy.

Trader Joes Harvest Blend Recipe Ingredients

• 1 1/4 cups Trader Joe’s Harvest Grains Blend
• 1 3/4 cups chicken broth
• 1 tablespoon olive oil
• 2 cups diced butternut squash (1/2-inch cubes)
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans, toasted
• 2 cups fresh baby spinach

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Harvest Blend Recipe

1. Roast the squash: Preheat your oven to 400°F (200°C), toss the diced butternut squash with a little olive oil, and roast for 20 minutes until tender.
2. Toast the grains: Heat one tablespoon of olive oil in a saucepan over medium heat, add the grain blend, and toast for two minutes until fragrant.
3. Simmer the blend: Pour in the chicken broth, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes.
4. Let it steam: Remove the pan from the heat and let it rest covered for 10 minutes to absorb the remaining liquid.
5. Whisk the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
6. Combine and serve: Fluff the grains with a fork, stir in the warm roasted squash, spinach, cranberries, pecans, and dressing until the greens gently wilt.

Recipe Tips

• Toast the grains: Taking two minutes to toast the dry blend in oil adds a deep, nutty flavor that boiling alone misses.
• Check the liquid: If the grains still look wet after the resting period, return them to low heat for two more minutes uncovered.
• Chop vegetables small: Keep the butternut squash cubes small so they integrate nicely with the tiny pearls of couscous and quinoa.

What To Serve With Harvest Blend

This pairs exceptionally well with roasted chicken thighs or simple pan-seared pork chops. The tart cranberries and sweet squash also cut through the richness of a slow-cooked beef roast perfectly.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. I do not recommend freezing this dish, as the couscous and squash will become completely mushy when thawed.

FAQs

Can I use water instead of broth?

Yes, but broth adds significant flavor. If using water, make sure to add a generous pinch of salt to the pot.

Do I have to use butternut squash?

Sweet potatoes or roasted carrots work just as well in this dish. Simply dice them to the same size and roast until tender.

Is this served hot or cold?

You can serve it warm right off the stove, or chill it to serve as a cold pasta-style salad later.

Nutrition

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 310mg
• Total Carbohydrate: 39g
• Protein: 6g

Trader Joes Harvest Blend Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Trader Joes Harvest Blend Recipe featuring chewy grains, tender roasted squash, and tart cranberries ready in 30 minutes. Warm broth and a sweet maple dressing make this the ideal savory autumn side dish for busy weeknights.

Ingredients

• 1 1/4 cups Trader Joe’s Harvest Grains Blend

• 1 3/4 cups chicken broth

• 1 tablespoon olive oil

• 2 cups diced butternut squash (1/2-inch cubes)

• 1/3 cup dried cranberries

• 1/3 cup chopped pecans, toasted

• 2 cups fresh baby spinach

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon maple syrup

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Roast the squash: Preheat your oven to 400°F (200°C), toss the diced butternut squash with a little olive oil, and roast for 20 minutes until tender.
• 2. Toast the grains: Heat one tablespoon of olive oil in a saucepan over medium heat, add the grain blend, and toast for two minutes until fragrant.
• 3. Simmer the blend: Pour in the chicken broth, bring to a boil, cover, reduce heat to low, and simmer for 10 minutes.
• 4. Let it steam: Remove the pan from the heat and let it rest covered for 10 minutes to absorb the remaining liquid.
• 5. Whisk the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
• 6. Combine and serve: Fluff the grains with a fork, stir in the warm roasted squash, spinach, cranberries, pecans, and dressing until the greens gently wilt.