This simple grain salad recipe is the best make-ahead lunch! Loaded up with grilled corn, recent herbs, and pickled onions, it is hearty, flavorful, and recent.
This publish is in partnership with Jewel-Osco®.
Has anybody else been tremendous busy currently? Between writing and recipe testing, engaged on tasks round the home, and squeezing in enjoyable summer time actions, I really feel like we’ve barely had a minute to relaxation, not to mention do chores and errands like going to the grocery retailer.
Don’t get me improper – it’s a superb drawback to have. I really like being busy with work and getting exterior to benefit from the heat climate. However when one thing comes alongside that makes humdrum, on a regular basis duties just a little extra handy, I’m fairly darn blissful about it.
Recently, the brand new Jewel-Osco® Deals and Delivery app together with the Jewel-Osco for U™ Member program has been SO useful. It’s a simple technique to create a procuring record for those who’re heading to the shop, or for those who don’t have time, it makes ordering grocery supply a breeze. For the final couple of weeks, I’ve completed a grocery order on Sunday morning after which had time to meal prep this late summer time grain salad for lunches all through the week.
Grain Salad Recipe Substances
This grain salad recipe is wholesome, recent, and full of late-summer goodness like candy corn and herbs. It retains properly within the fridge for a few days, so it’s the proper mild, but satisfying, lunch to make forward for days once you want one thing fast.
Right here’s what’s in it:
Garlic, lemon juice, and olive oil – They create a fast and simple dressing for this grain salad recipe.
Farro – I really like its chewy texture and nutty taste right here.
Candy corn – We’ll grill it earlier than mixing it with the farro and herbs.
Roasted garbanzo beans and almonds – They add plant-based protein, toasty taste, and loads of crunch.
Dried apricots – For a contact of sweetness.
Recent parsley and basil – I can by no means resist smothering a grain salad in herbs! They add recent, sudden taste to this straightforward recipe.
Pickled purple onions – For a pop of pink and daring, tangy taste.
Feta or goat cheese – It affords a creamy distinction to the chewy farro, crisp corn, and crunchy chickpeas. However for those who’re vegan or dairy-free, don’t fear about it! This farro salad continues to be scrumptious with out it.
And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements beneath
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Assembling This Grain Salad Recipe
When my grocery order arrives, I get to work assembling this grain salad recipe for the week.
I began by making ready the components that have to be cooked: the farro, the garbanzo beans, the almonds, and the corn. I usually have a jar of pickled onions readily available within the fridge, but when I don’t, I’ll whip them up too.
When the corn is cool sufficient to deal with, I slice the kernels off the cob…
…and toss them in a big bowl with the dressing, the farro, the apricots, and the parsley. If you wish to serve the salad immediately, you might add the almonds and garbanzo beans at this stage, too. In case you’re dividing the salad into meal prep containers for the week, I like to recommend sprinkling the almonds and chickpeas on high, or storing them individually at room temperature and including them to the salad proper earlier than you eat.
Prime with the pickled onions, the cheese, and the basil. Season to style and serve, or (like me!) stash the salad within the fridge for later within the week.
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Extra Favourite Packable Salads
In case you love this recipe, strive one in every of these packable salads subsequent:
Summer season Grain Salad
Serves 6
- 1 15-ounce can O Organics® Garbanzo Beans, drained and rinsed
- 3 tablespoons O Organics® Extra-Virgin Olive Oil, extra for drizzling
- 3 ears corn, husked
- 2 tablespoons recent lemon juice
- 2 garlic cloves, grated
- ½ teaspoon sea salt, extra to style
- Freshly floor black pepper
- Crimson pepper flakes
- 4 cups cooked farro, from 1½ cups raw
- â…“ cup dried apricots, diced
- ½ cup finely chopped recent parsley
- ½ cup Open Nature® toasted almonds
- â…“ cup pickled red onions
- 1 cup recent basil leaves
- 2 ounces goat or feta cheese, optionally available
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Preheat the oven to 425°F and line a big baking sheet with parchment paper. Unfold the garbanzo beans on a kitchen towel and pat them dry. Take away any unfastened skins. Switch to the baking sheet and toss them with a drizzle of olive oil and beneficiant pinches of salt. Roast for 20 to half-hour, or till golden brown and crisp.
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Warmth a grill pan to medium-high warmth. Place the corn on the pan and prepare dinner, turning each 3 to five minutes, till all sides of the corn are cooked and light-weight char marks type, about quarter-hour. Take away and slice the kernels off the cob.
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In a big mixing bowl, whisk collectively the three tablespoons olive oil, lemon juice, garlic, salt, a number of grinds of pepper, and a pinch of purple pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
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Divide the salad amongst bowls (or into particular person containers), and high with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if utilizing.
This publish is in partnership with JewelOsco®.
