Salmon, Pear, Farro and Walnut Salad
with Goat Cheese and Maple-Rosemary Sweet Potatoes
This bountiful plate is not just another salad. Pan seared salmon, 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 texture that ensures this abundant salad is a weeknight winner.
Ingredients: Salmon fillets • 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Wheat, Fish, Gluten)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Soy, Milk, Sulphites, Egg, Sesame, Mustard, Peanuts, Gluten)
7 g
Parsley
1 unit(s)
Rosemary, sprig
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water.
- Cover, then bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- Strain farro, then return to the pot, off heat.
- Meanwhile, peel, then cut sweet potato into 1/2-inch pieces.
- Strip 1 tbsp (2 tbsp) rosemary leaves from the stem, then finely chop.
- To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until softened slightly.
- Carefully remove the baking sheet from the oven.
- Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting for 8-9 min, until tender and golden.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add walnuts to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn.)
- Transfer toasted walnuts to a small bowl.
- Carefully wipe out pan.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Roughly chop parsley.
- Core, then cut pear into 1/2-inch pieces.
- In a large bowl, whisk together mustard, vinegar, remaining maple syrup and 2 tbsp (4 tbsp) oil.
- Season with salt and pepper, then whisk again to combine.
- To the pot with farro, add parsley and 1 tbsp (2 tbsp) butter. 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 salmon.
- Sprinkle with walnuts, then crumble goat cheese over top.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
Top plates with salmon.
