HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNo Brainer Grain Salad
No-Brainer Grain Salad

No-Brainer Grain Salad

with Butternut Squash, Farro, and Ricotta Salata

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie 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

Kosher Salt


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 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.


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.


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).


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


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.