Spinach, Pear & Farro Salad with Pistachios & Lemon Vinaigrette

Spinach, 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

For this hearty salad, you'll bring together farro, spinach, and sliced pear with a tangy shallot and lemon vinaigrette, then garnish it all with creamy avocado, roasted pistachios, and Grana Padano cheese.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Spinach, Pear & Farro Salad with Pistachios & Lemon Vinaigrette
Title
  • ½ cup Semi-Pearled Farro
  • 1 Pear
  • 1 Lemon
  • 1 Shallot
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios
  • ½ oz Pickled Peppadew Peppers
  • 2 tsps Honey
  • 3 oz Baby Spinach
  • 1 Avocado
time-saving
tips & techniques
How To: Pit an Avocado
How To: Hold a Chef's Knife
step-by-step
instructions
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. 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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach; stir until combined and slightly wilted.

2 Make the salad & serve your dish

Meanwhile, quarter, core, and thinly slice the pear. Peel and finely chop the shallot. Roughly chop the peppers and pistachios. Halve, pit, and thinly slice the avocado. 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 and spinach and sliced pear; season with salt and pepper. Toss to combine. Serve the salad garnished with the sliced avocado, chopped peppers and pistachios, and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Spinach, Pear & Farro Salad

1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. 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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach; stir until combined and slightly wilted.

2 Make the salad & serve your dish

Meanwhile, quarter, core, and thinly slice the pear. Peel and finely chop the shallot. Roughly chop the peppers and pistachios. Halve, pit, and thinly slice the avocado. 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 and spinach and sliced pear; season with salt and pepper. Toss to combine. Serve the salad garnished with the sliced avocado, chopped peppers and pistachios, and cheese (crumbling before adding). Enjoy!

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