This simple grain salad recipe is the perfect 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 recently? Between writing and recipe testing, engaged on tasks round the home, and squeezing in enjoyable summer season 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 fallacious – it’s a very good downside to have. I like being busy with work and getting outdoors to benefit from the heat climate. However when one thing comes alongside that makes humdrum, on a regular basis duties slightly extra handy, I’m fairly darn completely satisfied about it.
Currently, the brand new Jewel-Osco® Offers and Supply app together with the Jewel-Osco for U™ Member program has been SO helpful. It’s a simple method to create a buying checklist in case you’re heading to the shop, or in case you don’t have time, it makes ordering grocery supply a breeze. For the final couple of weeks, I’ve achieved a grocery order on Sunday morning after which had time to meal prep this late summer season 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 right gentle, but satisfying, lunch to make forward for days whenever you want one thing fast.
Right here’s what’s in it:
Garlic, lemon juice, and olive oil – They create a fast and straightforward dressing for this grain salad recipe.
Farro – I 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 easy recipe.
Pickled pink onions – For a pop of pink and daring, tangy taste.
Feta or goat cheese – It provides a creamy distinction to the chewy farro, crisp corn, and crunchy chickpeas. However in case you’re vegan or dairy-free, don’t fear about it! This farro salad remains to be scrumptious with out it.
And salt and pepper – To make all of the flavors pop!
Discover the entire 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 getting ready the substances that should be cooked: the farro, the garbanzo beans, the almonds, and the corn. I usually have a jar of pickled onions 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 instantly, you would 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.
High 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 time Grain Salad
- 1 15-ounce can O Organics® Garbanzo Beans, drained and rinsed
- 3 tablespoons O Organics® Further-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
- ⅓ cup dried apricots, diced
- ½ cup finely chopped recent parsley
- ½ cup Open Nature® toasted almonds
- ⅓ cup pickled pink onions
- 1 cup recent basil leaves
- 2 ounces goat or feta cheese, non-obligatory
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.
Warmth a grill pan to medium-high warmth. Place the corn on the pan and cook dinner, turning each 3 to five minutes, till all sides of the corn are cooked and lightweight char marks type, about quarter-hour. Take away and slice the kernels off the cob.
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 pink pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
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®.