Arugula, Pear & Farro Salad with Pistachios & Lemon Vinaigrette

Arugula, Pear & Farro Salad

with Pistachios & Lemon Vinaigrette

25 MIN
$10.99 Serves 2-4
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. For this hearty salad, you'll bring together farro, arugula, and sliced pear with a tangy shallot and lemon vinaigrette, then garnish it all with pickled peppers, roasted pistachios, and Grana Padano cheese.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Arugula, Pear & Farro Salad with Pistachios & Lemon Vinaigrette
Title
  • ½ cup Semi-Pearled Farro
  • 4 oz Arugula
  • 1 Pear
  • 1 Lemon
  • 1 Shallot
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios
  • ½ oz Pickled Peppadew Peppers
  • 2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Make the salad & serve your dish

Meanwhile, wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Peel and finely chop the shallot. Roughly chop the peppers and pistachios. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the chopped shallot and honey (kneading the packet before opening); season with salt and pepper. Whisk to combine. Slowly whisk in 1 tablespoon of olive oil until combined. Taste, then season with salt and pepper if desired. Add the cooked farro, sliced pear, and arugula; season with salt and pepper. Toss to combine. Serve the salad garnished with the chopped peppers and pistachios and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Make the salad & serve your dish

Meanwhile, wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Peel and finely chop the shallot. Roughly chop the peppers and pistachios. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the chopped shallot and honey (kneading the packet before opening); season with salt and pepper. Whisk to combine. Slowly whisk in 1 tablespoon of olive oil until combined. Taste, then season with salt and pepper if desired. Add the cooked farro, sliced pear, and arugula; season with salt and pepper. Toss to combine. Serve the salad garnished with the chopped peppers and pistachios and cheese (crumbling before adding). Enjoy!

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