Our Plans
Pear, Farro, Walnut and Chicken Breast Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pear, Farro, Walnut and Chicken Breast Salad

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.

Tags:
Quick
Allergens:
Wheat
Sulphites
Milk
Mustard
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
DifficultyMedium

Ingredients

serving amount

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/Noix de Grenoble)

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)

sideBannerName

Nutrition Values

Calories948 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate85 g
Sugar27 g
Dietary Fiber11 g
Protein53 g
Cholesterol150 mg
Sodium586 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.

Utensils

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

Instructions

Cook farro
1

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
2

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
3

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.**

Prep remaining ingredients
4

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
5

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
6

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