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.
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
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
¼ tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)