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Pear, Farro and Walnut Salad
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Pear, Farro and Walnut Salad

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 provide ideal topping textures to ensure this abundant salad is a weeknight winner.

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

½ cup


(Contains Wheat)

1 unit


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/Noix de Grenoble)

7 g


½ tsp

Dried Rosemary

Not included in your delivery

¼ tsp


0.13 tsp


3 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories740 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate85 g
Sugar27 g
Dietary Fiber11 g
Protein14 g
Cholesterol26 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook farro

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.

Roast sweet potatoes

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.

Toast walnuts

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.

Prep remaining ingredients

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.

Finish farro and make salad

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.

Finish and serve

Divide farro between plates. Top with salad. Sprinkle with walnuts, then dollop goat cheese over top in small spoonfuls.