Pear, Farro and Chicken Breast Salad
with Walnuts, Goat Cheese and Maple-Rosemary Sweet Potatoes- Wheat
- Sulphites
- Milk
- Mustard
- Walnuts
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
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
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, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: 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*
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.
- 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.**
- 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.
- 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. 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.**
Thinly slice chicken. Arrange chicken on top of plated salad.
