No-Brainer Grain Salad

🥘 Ingredients

• almonds
  ¼ cups
• arugula
  2 c
• butternut squash (peeled and cubed)
  1 lb
• dried cranberries
  ¼ cups
• farro
  1½ cups
• lemon
  1 unit
• olive oil
  2 tbsp
• red onion (halved, peeled, and cut into ½-inch-thick wedges)
  1 unit
• ricotta salata cheese
  ½ cups
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• medium bowl

1. 

   1

   Preheat oven to 400°F. Bring a medium pot of salted water to a boil. Add veggie stock concentrate and farro . Cook until grains are tender ⏱️ 30 minutes . Drain and return to pot.

   veggie stock concentrate: 1 unit, farro: 1½ cups
2. 

   2

   Wash and dry all produce. Prepare red onion and butternut squash . 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 ⏱️ 20 minutes , tossing halfway through.

   red onion: 1 unit (halved, peeled, and cut into ½-inch-thick wedges), butternut squash: 1 lb (peeled and cubed), olive oil: 2 tbsp
3. 

   3

   Halve lemon . Roughly chop almonds .

   lemon: 1 unit, almonds: ¼ cups
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: ¼ cups
5. 

   5

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

   arugula: 2 c
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: ½ cups