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. Goat cheese and toasted walnuts add texture that ensures this abundant salad is a weeknight winner. Ingredients: Sweet potato • Pear • Spinach • Farro (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Maple syrup • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Rosemary.
Allergens
Utensils
Tags
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
- 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 walnuts 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.
- Divide farro between plates. Top with salad.
- Sprinkle with walnuts, then crumble goat cheese over top.
780
kcal
Calories
43
g
Fat
11
g
Saturated Fat
50
g
Carbohydrate
26
g
Sugar
11
g
Dietary Fiber
18
g
Protein
40
mg
Cholesterol
1620
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Goat Cheese and Maple-Rosemary Sweet Potatoes
