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No-Brainer Grain Salad

No-Brainer Grain Salad

with Butternut Squash, Farro, and Ricotta Salata

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Rated 3.2 / 4out of 726 ratings
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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:WheatTree NutsMilk

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

Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Vegetable Stock Concentrate

¾ cup



1 unit

Red Onion

8 ounce

Butternut Squash

1 unit


1 ounce


(ContainsTree Nuts)

1 ounce

Dried Cranberries

2 ounce


2 ounce

Ricotta Salata


Not included in your delivery

6.5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat Oven and Cook Farro
Preheat Oven and Cook Farro

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
Roast Onion and Squash

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.


Halve lemon. Roughly chop almonds.

Toss Farro
Toss Farro

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
Dress Salad

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

Plate and Serve
Plate and Serve

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.