Nutty Chicken, Pear and Farro 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. Goat cheese and toasted walnuts add textures that ensure this abundant salad is a weeknight winner.
Ingredients: Chicken breast • Sweet potato • Pear • Spinach • Farro (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Maple syrup • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Rosemary.
The quantities provided above are averages only.
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 May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
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 traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
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*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 12-14 min.**
- Wipe out pan, then reheat over medium-high.
- 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.
- 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 baby spinach, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.
- Thinly slice chicken.
- Divide farro between plates. Top with salad and chicken.
- Sprinkle with walnuts, then crumble goat cheese over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 12-14 min.** Wipe out and use the same pan to toast walnuts.
Thinly slice chicken. Top salad with chicken.