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Pear and Grapefruit Salad
Pear and Grapefruit Salad

Pear and Grapefruit Salad

with Farro

Recipe Development Team
Recipe Development TeamPublished on July 09, 2015

Cooking farro in vegetable stock helps infuse flavor into the nutty grain. Tossed with a honey-balsamic vinaigrette, this salad strikes the perfect balance of sweet, tangy, and savory.

Tags:
Veggie
Allergens:
Tree Nuts
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyMedium

Ingredients

/ serving 2 people

1 unit

Grapefruit

1 unit

Pear

4 ounce

Arugula

1 ounce

Walnuts

(Contains: Tree Nuts)

¾ cup

Farro

(Contains: Wheat)

2 tablespoon

Balsamic Vinegar

1 tablespoon

Honey

1 unit

Veggie Stock Concentrate

1 ounce

Feta Cheese

(Contains: Milk)

Not included in your delivery

3 tablespoon

Olive Oil

Nutrition Values

/ per serving
Calories719 kcal
Energy (kJ)3008.3 kJ
Fat33 g
Carbohydrate90 g
Dietary Fiber11 g
Protein19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Bring 3 cups water and the farro to a boil with a large pinch of salt. Reduce to a simmer and cook for 35-40 minutes, until tender. Drain and rinse under cold water.

Slice the pomelo
2

Meanwhile, core and thinly slice the pear. Using your knife, slice off the ends of the pomelo, then place the pomelo flat on your cutting board. Slice off the remaining peel by running your knife between the flesh and the peel, until only the inner fruit remains. Working over a bowl, hold the fruit in one hand and cut between the membranes to release each segment.

Cook the walnuts
3

Heat a small pan over medium heat. Add the walnuts, 2 tablespoons water, half the honey, and a large pinch of salt. Bring to a boil and reduce to a simmer, stirring constantly. Reduce until liquid is syrupy and walnuts are coated. Set aside.

Make the vinaigrette
4

To make the vinaigrette, whisk the remaining honey and balsamic vinegar together in a large bowl. Whisk in 3 tablespoons olive oil and season with salt and pepper.

Add all of the ingredients
5

Once the farro is cooked, toss it into the vinaigrette with the pears, pomelo segments, arugula, and walnuts. Season with salt and pepper.

6

Divide among plates, sprinkle with feta, and dig in!

Meal right image

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