with Goat Cheese and Candied Pecans
This salad is packed, packed, packed with delicious ingredients! Tender sweet potatoes and zucchini, filling farro and fresh greens topped with goat cheese and pecans will have you licking the plate clean! Ingredients: Zucchini • Sweet potato • Farro (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Pecans • Brown sugar (cane sugar, molasses) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).
Allergens
Utensils
Tags
Goat Cheese, crumbled
0.5 cup
Sweet Potato
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Brown Sugar
2 tbsp
Dijon Mustard
0.5 tbsp
Shallot
1 unit(s)
Pecans
28 g
Zucchini
1 unit(s)
White Wine Vinegar
2 tbsp
Spring Mix
56 g
Farro
0.5 cup
Oil
4 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
2 tsp
Brown Sugar
1 tbsp
- Peel, then cut shallot into 1/4-inch slices.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, shallots, zucchini and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.)
- Season with salt and pepper. Toss to combine.
- Roast veggies in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, combine farro, broth concentrate and 3 cups (6 cups) water in a medium pot. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.
- Arrange a piece of parchment paper on a clean surface.
- Heat a small non-stick pan over medium heat.
- When hot, add pecans to the dry pan.
- Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted pecans to a small bowl.
- Add brown sugar and 1 tbsp (2 tbsp) water to the same pan. Season with salt. Stir until brown sugar melts, 1 min.
- Return toasted pecans to the pan.
- Cook, stirring often, until liquid turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove the pan from heat.
- Carefully transfer hot candied pecans to the parchment paper. Spread into an even layer. (NOTE: Don't touch pecans; they will be VERY hot!) Set aside to cool, 5 min.
- Whisk together Dijon, vinegar, 2 tsp (4 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, to taste.
- When cooked, drain and rinse farro under cold water.
- Return to the same pot, off heat. Stir in half the dressing.
- Add roasted veggies to the large bowl with remaining dressing. Toss to coat.
- Divide spring mix between bowls. Top with farro and veggies.
- Sprinkle candied pecans and goat cheese over top.
810
kcal
Calories
36
g
Fat
9
g
Saturated Fat
53
g
Carbohydrate
33
g
Sugar
9
g
Dietary Fiber
17
g
Protein
25
mg
Cholesterol
570
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
100
mg
Calcium
2.3
mg
Iron
