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 add textures that ensure this abundant salad is a weeknight winner.

Low CO2

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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

½ cup


(Contains Wheat)

1 unit(s)


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


1 unit(s)

Rosemary, sprig

Not included in your delivery

¼ tsp


3 tbsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories800 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate88 g
Sugar30 g
Dietary Fiber8 g
Protein17 g
Cholesterol40 mg
Sodium590 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium200 mg
Iron5.5 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 Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook farro
  • 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.
Roast sweet potatoes
  • 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.

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 toasted walnuts 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 (4 tbsp) oil 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 (2 tbsp) butter to the pot with farro. Season with salt and pepper, 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 crumble goat cheese over top.
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