Farro & Pickled Rhubarb Salad with Radishes & Spiced Walnuts

Farro & Pickled Rhubarb Salad

with Radishes & Spiced Walnuts

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

This unique grain salad highlights a bevy of bright produce, including one of our favorite spring crops: rhubarb. We’re slicing up the stalk and pickling it with a bit of honey and vinegar for delicious pops of sweet, tart flavor. Sautéed radishes, crunchy celery, and creamy avocado add plenty of exciting flavors and textures to the salad—all garnished with walnuts toasted with a blend of brown sugar, cayenne, cumin, and more.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Farro & Pickled Rhubarb Salad with Radishes & Spiced Walnuts
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Farro
Apple Cider Vinegar
Arugula
Celery
Avocado
Shallot
Honey
Walnuts
How to Cook Your Grains "Pasta" Style
Radish
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.

Cook the farro:
2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Pickle the rhubarb:
3 Pickle the rhubarb:

While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the radishes:
4 Cook the radishes:

While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

Make the spiced walnuts:
5 Make the spiced walnuts:

While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Farro & Pickled Rhubarb Salad

Prepare the ingredients:
How To: Pit an Avocado
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature.Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard any rhubarb leaves or woody stem ends. Cut the rhubarb into 1/2-inch-thick pieces. Place in a medium heatproof bowl. Cut off and discard the ends of the radishes; quarter lengthwise. Peel and thinly slice the shallot. Roughly chop the walnuts. Thinly slice the celery. Pit, peel, and medium dice the avocado; place in a bowl. Toss with 1/4 of the vinegar to prevent browning; season with salt and pepper.

2 Cook the farro:

Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:
How to Cook Your Grains "Pasta" Style
Pickle the rhubarb:
3 Pickle the rhubarb:

While the farro cooks, in a small pot, combine the honey (kneading the package before opening), remaining vinegar, and ½ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of rhubarb. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the radishes:

While the rhubarb cools, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

Cook the radishes:
Make the spiced walnuts:
5 Make the spiced walnuts:

While the farro continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the walnuts and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the walnuts are thoroughly coated. Remove from heat; season with salt and pepper to taste.

6 Finish & plate your dish:

To the pot of cooked farro, add the arugula, celery, pickled rhubarb, up to 1/4 of the rhubarb pickling liquid (discarding the rest), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide half the cooked radishes between 2 dishes. Top with the finished farro and remaining cooked radishes. Garnish with the spiced walnuts and seasoned avocado. Enjoy!

Finish & plate your dish: