Pear, Farro, Chicken and Walnut Salad
with Goat Cheese and Maple-Rosemary Sweet Potatoes
Topped with hearty chicken, 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Farro
(Contains Wheat)
1 unit(s)
Pear
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
Parsley
1 unit(s)
Rosemary, sprig
310 g
Chicken Breast Tenders
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
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 the pan is 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, 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 arugula and spinach mix, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.
- Divide farro between plates. Top with salad.
- Top salad with chicken.
- Sprinkle with walnuts, then crumble goat cheese over top.
If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick 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.**
Top final plates with chicken.
