Meal Kit

Farro Salad with Asparagus

with Dijon vinaigrette

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Farro is an ancient grain derived from wheat that forms a slightly crunchy base for this fresh, flavorful, and nutrient-packed salad. It has been cultivated in Italy for centuries, and is beloved for good reason: it's versatile, forgiving to cook, and did we mention how healthy it is? We serve it here with roasted fresh asparagus, shallot, and tomato, then toss it with goat cheese and a Champagne-Dijon vinaigrette for just the right amount of zing. Cook this one up tonight for a delicious whole grain experience.

In Your Box (serves 2)

  • 8 oz. Asparagus
  • Info
    ¾ cup Semi-Pearled Farro
  • 4 oz. Grape Tomatoes
  • 4 oz. Stringless Sugar Snap Peas
  • 1 Shallot
  • Info
    1 oz. Goat Cheese Crumbles
  • ½ fl. oz. Champagne Vinegar
  • ½ oz. Dijon Mustard
  • Info
    ½ oz. Honey Roasted Sunflower Seeds

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Farro

    Bring a medium pot with farro and 2 cups water to a boil over high heat. Reduce heat to medium-low, cover, and simmer 25-30 minutes, or until farro is tender. Drain well in wire-mesh strainer and set aside to cool. Season with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1" lengths on an angle. Halve grape tomatoes. Peel and halve shallot. Cut into 1/4" slices.

  3. 3

    Roast the Vegetables

    Place asparagus, grape tomatoes, shallots, and sugar snap peas on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and 1/2 tsp. salt, toss to coat, and spread into a single layer. Roast 8-10 minutes, or until asparagus is tender but slightly crisp. Remove from oven and set aside.

  4. 4

    Make the Dressing

    Whisk together Champagne vinegar, Dijon mustard, 1 Tbsp. water, 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl.

  5. 5

    Plate the Dish

    Add farro and vegetables to bowl with dressing and toss together. Place a mound of salad in the center of a plate. Garnish with goat cheese and sunflower seeds.

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