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American Recipes

No-Brainer Grain Salad

No-Brainer Grain Salad

No-Brainer Grain Salad

with Butternut Squash, Farro, and Ricotta Salata

Recipe Development TeamPublished on August 24, 2017

4.0

(705 customers rated)

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Grain salads are all the rage right now on social media, and beyond. But many of them look more aspirational than inspirational—too fussy to put together on your own. This one, however, is super simple while still being sophisticated enough to show off to your followers. Just boil the farro, pop the veggies in the oven, plate them with some greens and cheese, and voila! Insta-grain perfection.

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Veggie Stock Concentrate

¾ cup

Farro

(Contains: Wheat)

1 unit

Red Onion

8 ounce

Butternut Squash

1 unit

Lemon

1 ounce

Almonds

(Contains: Tree Nuts)

1 ounce

Dried Cranberries

2 ounce

Arugula

2 ounce

Ricotta Salata Cheese

(Contains: Milk)

Not included in your delivery

6.5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2385 kJ

Calories570 kcal

Fat23 g

Saturated Fat4 g

Carbohydrate83 g

Sugar23 g

Dietary Fiber12 g

Protein21 g

Cholesterol15 mg

Sodium620 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Strainer

•Baking Sheet

•Bowl

Instructions

Preheat Oven and Cook Farro

1

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Add stock concentrate and farro. Cook until grains are tender, 30-35 minutes. Drain and return to pot.

Roast Onion and Squash

2

Wash and dry all produce. Halve and peel onion, then cut into ½-inch-thick wedges. Toss onion and squash on a baking sheet with a drizzle of olive oil and season with salt and pepper. Roast in oven until browned and tender, about 20 minutes, tossing halfway through.

Prep

3

Halve lemon. Roughly chop almonds.

Toss Farro

4

Add onion, squash, almonds, cranberries, 1½ TBSP olive oil, and a squeeze of lemon to pot with drained farro. Toss to combine. Season with salt, pepper, and more lemon (to taste).

Dress Salad

5

In a medium bowl, toss arugula with a squeeze of lemon and drizzle of olive oil. Season with salt and pepper.

Plate and Serve

6

Divide salad between plates or wide bowls. Place farro mixture on top in a mound. Using a peeler, shave ricotta salata over plates, then serve.

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