Pear, Farro and Walnut Salad

Name: Pear, Farro and Walnut Salad with Goat Cheese and Maple-Rosemary Sweet Potatoes
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: ½ cup Farro; 1 unit Pear; 113 g Arugula and Spinach Mix; 170 g Sweet Potato; 1 tbsp White Wine Vinegar; 2 tbsp Maple Syrup; 28 g Goat Cheese; 1 tbsp Whole Grain Mustard; 28 g Walnuts, chopped; 7 g Parsley; ½ tsp Dried Rosemary; ¼ tsp Salt*; 0.13 tsp Pepper*; 3 tbsp Oil*; 1 tbsp Unsalted Butter*

with Goat Cheese and Maple-Rosemary Sweet Potatoes

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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

•Veggie

Allergens:

Wheat

•Sulphites

•Milk

•Mustard

•Walnuts

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.

Preparation Time25 minutes

Cooking Time

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)

7 g

Parsley

½ tsp

Dried Rosemary

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains: Milk)

Nutrition Values

Calories740 kcal

Fat40 g

Saturated Fat10 g

Carbohydrate85 g

Sugar27 g

Dietary Fiber11 g

Protein14 g

Cholesterol26 mg

Sodium510 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

Cooking Steps

PDF

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.

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-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.

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.