Pear, Farro and Walnut Salad
with Goat Cheese and Maple-Rosemary Sweet Potatoes- Wheat
- Sulphites
- Milk
- Mustard
- Walnuts
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 provide ideal topping textures to ensure this abundant salad is a weeknight winner.
Ingredients
½ cup
Farro
(Contains: Wheat)
1 unit
Pear
113 g
Arugula and Spinach Mix
170 g
Sweet Potato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 tbsp
Maple Syrup
28 g
Goat Cheese
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
28 g
Walnuts, chopped
(Contains: Walnuts)
7 g
Parsley
½ tsp
Dried Rosemary
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. 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. Add sweet potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) 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, 8-9 min. Carefully remove the baking sheet from the oven. Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting until sweet potatoes are 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 oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste, then whisk again to combine.
Add parsley and 1 tbsp butter (dbl for 4 ppl) to the pot with farro. Season with salt and pepper, to taste, 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 dollop goat cheese over top in small spoonfuls.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers consistently praised the blend of sweet, savoury, and nutty flavours, with the maple-rosemary sweet potatoes and goat cheese standing out as highlights. Some found the overall dish too sweet; reducing the maple syrup in the dressing can help balance this.
- Ease of prep: Most found the recipe straightforward, though actual prep time ran closer to 45–60 minutes rather than the estimated time, especially for less experienced cooks.
- Suggestions: Toast walnuts over medium rather than high heat, watching closely to avoid burning. If your pear arrives underripe, an apple or strawberries work well as substitutes; adding dried cranberries or chickpeas are popular ways to round out the dish.
- Leftovers: This salad is best eaten fresh, as the dressing causes the greens to wilt quickly and it does not keep well overnight.
- Portions: Several reviewers felt the sweet potato portion was too small relative to the other ingredients; adding an extra sweet potato noticeably improved the balance and overall satisfaction.
- Farro: Opinions on farro were divided — many loved its nutty chew and called it a highlight, while others found it too firm or flavourless; cooking it a few extra minutes until fully tender helps, and quinoa is a well-regarded substitute.
