Pear, Farro, Steak and Walnut Salad
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Pear, Farro, Steak and Walnut Salad

Pear, Farro, Steak 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. Juicy steak elevates the dish, while goat cheese and toasted walnuts add textures that 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.

Preparation Time25 minutes
Cooking Time


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

56 g

Goat Cheese

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

28 g

Walnuts, chopped

(Contains Walnuts)

7 g


1 sprig


285 g

Top Sirloin Steak

Not included in your delivery

¼ tsp


0.13 tsp


3 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories970 kcal
Fat49 g
Saturated Fat14 g
Carbohydrate84 g
Sugar26 g
Dietary Fiber10 g
Protein49 g
Cholesterol114 mg
Sodium630 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 Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook farro and steak

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add farro, 1 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, pat steaks dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 per side. Remove from heat and transfer to an unlined baking sheet. Bake on the top rack of the oven until cooked to desired doneness, 4-5 min.**

Roast sweet potatoes

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 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, 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

Thinly slice steak.Divide farro between plates. Top with salad and steak.Sprinkle with walnuts, then crumble goat cheese over top.