No-Brainer Grain Salad
with Butternut Squash, Farro, and Ricotta Salata
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
