Pear, Farro and Walnut Salad
with 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 and peppery arugula. Goat cheese and toasted walnuts add textures that ensure this abundant salad is a weeknight winner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Farro
(Contains Wheat)
1 unit(s)
Pear
113 g
Arugula and Spinach Mix
1 unit(s)
Sweet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Maple Syrup
56 g
Goat Cheese
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Walnuts, chopped
(Contains Walnuts)
7 g
Parsley
1 sprig
Rosemary
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 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.
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.
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 to a small bowl.
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.
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 arugula and spinach mix, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.
Divide farro between plates. Top with salad. Sprinkle with walnuts, then crumble goat cheese over top.
