Pear, Farro, Walnut and Chicken Breast 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.
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
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
2 unit
Chicken Breasts
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
3.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. 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 heat. When hot, add walnuts to the dry pan. Toast, stirring occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a small bowl. While walnuts toast, pat chicken dry with paper towels. Season with salt and pepper.When walnuts are done, heat the pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.**
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.
Thinly slice chicken. Divide farro between plates. Top with salad, then chicken. Sprinkle with walnuts, then dollop goat cheese over top in small spoonfuls.
