Farmstand Salad

With Goat Cheese, Apple, and Farro

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

We love supporting local producers at the farmers' market and enjoying the bounty of the season, but we don't love waiting in long lines or having to make polite conversation with an artisanal beard wax maker. This dish takes care of that by bringing together bright, fresh flavors like Granny Smith apple, goat cheese, and peppery watermelon radish. This no-fuss salad also features farro, a healthy grain that adds a bit of crunch and protein. Give the hemp tote bag a rest and enjoy the healthy bounty courtesy of Home Chef.

In Your Box (serves 2)

  • Info
    ¾ cup Semi-Pearled Farro
  • 3 oz. Frozen Peas
  • 1 Shallot
  • ½ fl. oz. Champagne Vinegar
  • 2 tsp. Sugar
  • 1 Watermelon Radish
  • 4 oz. Grape Tomatoes
  • 1 Granny Smith Apple
  • 2 oz. Baby Arugula
  • Info
    1 oz. Goat Cheese Crumbles
  • Nutrition (per serving)

  • Calories
    434
  • Carbohydrates
    90g
  • Fat
    14g
  • Protein
    13g
  • Sodium
    86mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • Step 1 - Cook the Farro
    1

    Cook the Farro

    Bring a medium pot with farro and plenty of water to cover to a boil over high heat. Boil for 25-30 minutes, or until farro is softened but still chewy (Prepare remaining ingredients while farro cooks). Place a colander (or strainer, depending on hole size) in the sink. Drain farro in a colander and run under cold water to stop cooking. Shake well to remove excess water and transfer to a large mixing bowl along with peas.

  • Step 2 - Pickle the Shallot
    2

    Pickle the Shallot

    Trim ends off shallot, peel, and slice into thin rings. In a small mixing bowl, whisk together Champagne vinegar, sugar, 1 Tbsp. water, and a pinch of salt. Continue whisking until sugar dissolves. Add sliced shallot and mix gently. Set aside to let flavors marry, at least 10-15 minutes. Mix gently every few minutes to ensure complete coverage.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Trim ends off watermelon radish, peel, and slice as thinly as possible. Stack slices and halve through the middle to make half-moons. Halve grape tomatoes. Core apple and cut into ¼" slices.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    Remove shallot from pickling liquid and set aside, leaving liquid in bowl. Whisk in 1 Tbsp. olive oil to make vinaigrette and add to the bowl with farro. Don't worry if the farro is still a little warm; it will absorb the flavor of the vinaigrette even better. Toss to combine.

  • Step 5 - Toss the Salad
    5

    Toss the Salad

    Add radish, apple, and grape tomatoes to bowl with farro and toss to combine. Add arugula and toss gently once more - if the farro is too warm, the arugula may wilt. Taste and season with a pinch of salt and pepper, if necessary.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of farro-arugula salad on a plate and garnish with pickled shallot and crumbled goat cheese.