No-Brainer Grain Salad

🥘 Ingredients

• almonds
  2 oz
• arugula
  4 oz
• black pepper
• butternut squash
  1 lb
• dried cranberries
  2 oz
• farro
  1.5 c
• lemon
  1 unit
• olive oil
  4.333 tbsp
• red onion
  2 unit
• ricotta salata cheese
  4 oz
• salt
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• medium bowl

1. 

   1

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

   veggie stock concentrate: 2 unit, farro: 1.5 c
2. 

   2

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

   red onion: 2 unit, butternut squash: 1 lb, olive oil: 4.333 tbsp, salt, black pepper
3. 

   3

   Halve lemon . Roughly chop almonds .

   lemon: 1 unit, almonds: 2 oz
4. 

   4

   Add onion, squash, almonds, dried 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).

   dried cranberries: 2 oz
5. 

   5

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

   arugula: 4 oz
6. 

   6

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

   ricotta salata cheese: 4 oz