Pear, Farro and Walnut Salad

Very High Fibre

Veggie

Quick

with Goat Cheese and Maple-Rosemary Sweet Potatoes

8 min

Difficulty: 2/3

Canadian

Ingredients: Sweet potato • Pear • Spinach • Farro (wheat) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Maple syrup • Walnuts • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Parsley • Rosemary.

Allergens

Walnuts

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Regional-specialty

Veggie

Dinner-bowls

Quick

Ingredients

Farro

0.5 cup

Pear

1 unit(s)

Baby Spinach

113 g

Sweet Potato

1 unit(s)

White Wine Vinegar

1 tbsp

Maple Syrup

2 tbsp

Goat Cheese, crumbled

0.5 cup

Whole Grain Mustard

1 tbsp

Walnuts, chopped

28 g

Parsley

7 g

Rosemary, sprig

1 unit(s)

Butter

1 tbsp

Salt

1.13 tsp

Pepper

0.125 tsp

Oil

3 tbsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water.
Cover, then bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
Strain farro, then return to the pot, off heat.

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces.
Strip 1 tbsp (2 tbsp) rosemary leaves from the stem, then finely chop.
To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 10-12 min, until softened slightly.
Carefully remove the baking sheet from the oven.
Drizzle half the maple syrup over sweet potatoes, then toss to coat. Continue roasting for 8-9 min, until tender and golden.

Meanwhile, heat a large non-stick pan over medium-high.
When hot, add walnuts to the dry pan.
Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer toasted walnuts to a small bowl.

Roughly chop parsley.
Core, then cut pear into 1/2-inch pieces.
In a large bowl, whisk together mustard, vinegar, remaining maple syrup and 2 tbsp (4 tbsp) oil.
Season with salt and pepper, then whisk again to combine.

To the pot with farro, add parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir until butter melts.
When sweet potatoes are done, add baby spinach, pears and sweet potatoes to the bowl with vinaigrette. Toss to combine.