Meal Kit
Farro Salad with Asparagus
with Dijon vinaigrette
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
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
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¾ cup Semi-Pearled Farro
- 4 oz. Grape Tomatoes
- 4 oz. Stringless Sugar Snap Peas
- 1 Shallot
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1 oz. Goat Cheese Crumbles
- ½ fl. oz. Champagne Vinegar
- ½ oz. Dijon Mustard
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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.
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Nutrition (per serving) GqyD7oPB
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Calories430
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Carbohydrates69g
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Net Carbs65g
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Fat9g
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Protein19g
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Sodium260mg
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
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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.
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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.
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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.
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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.
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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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