Pear, Farro and Chicken Breast Salad
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Pear, Farro and Chicken Breast Salad

Pear, Farro and Chicken Breast Salad

with Walnuts, Goat Cheese and Maple-Rosemary Sweet Potatoes

This bountiful plate is not just another salad. Fresh pears and earthy, maple-rosemary roasted sweet potatoes add a touch of natural sweetness to complement the nutty farro. Goat cheese and toasted walnuts add textures that ensure this abundant salad is a weeknight winner.

Tags:
Quick
Allergens:
Wheat
Sulphites
Milk
Mustard
Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

½ cup

Farro

(Contains Wheat)

1 unit(s)

Pear

113 g

Baby Spinach

1 unit(s)

Sweet Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Maple Syrup

½ cup

Goat Cheese

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

28 g

Walnuts, chopped

(Contains Walnuts)

7 g

Parsley

1 unit(s)

Rosemary, sprig

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.13 tsp

Salt*

0.13 tsp

Pepper*

4 tbsp

Oil*

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Nutrition Values

Calories1060 kcal
Fat54 g
Saturated Fat13 g
Carbohydrate88 g
Sugar30 g
Dietary Fiber8 g
Protein55 g
Cholesterol165 mg
Sodium1720 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Cook farro
1
  • Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water to a medium pot.
  • Cover, then bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min.
  • Drain, then return farro to the same pot, off heat.
Roast sweet potatoes
2
  • Meanwhile, peel, then cut sweet potato into 1/2-inch pieces.
  • Strip 1 tbsp (2 tbsp) rosemary leaves from the stem. Finely chop.
  • Add sweet potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven until softened slightly, 10-12 min.
  • Carefully remove the baking sheet from the oven.
  • Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting until tender and golden-brown, 8-9 min.

 

Toast walnuts and cook chicken
3
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add walnuts to the dry pan.
  • Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) 
  • Transfer toasted walnuts to a small bowl.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Prep remaining ingredients
4
  • Roughly chop parsley.
  • Core, then cut pear into 1/2-inch pieces.
  • Whisk together mustard, vinegar, remaining maple syrup and 2 tbsp (4 tbsp) oil in a large bowl.
  • Season with salt and pepper, to taste, then whisk again to combine.
Finish farro and make salad
5
  • Add parsley and 1 tbsp (2 tbsp) butter to the pot with farro. Season with salt and pepper, then stir until butter melts.
  • When sweet potatoes are done, add baby spinach, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.
Finish and serve
6
  • Divide farro between plates. Top with salad and chicken.
  • Sprinkle with walnuts, then crumble goat cheese over top.
7

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Reheat the pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

8

Thinly slice chicken. Arrange chicken on top of plated salad.