Thursday, November 14, 2013

Farro & Pear Roasted Chickpea Salad.

I have been trying to think of a way to use farro and pears in a warm, seasonally appropriate salad. There have been so many great re-pins for fall recipes on Pinterest lately! The combination that keeps coming up again and again is maple. The sweet syrup - I don't use it often enough.

My wonderful sister-in-law has a successful blog {Make the Best of Everything} and she posted a recipe for maple and peanut butter roasted chickpeas last week. That idea combined with my love of roasting all vegetables brought this together:

Farro & Pear Roasted Chickpea Salad with Maple Vinaigrette
Serves 2, with leftovers.

1 cup chicken broth
1/2 cup farro
2 cups spinach
1 can chickpeas
1 cup quartered brussel sprouts
3 teaspoons maple syrup {I used Grade A}
1 Tablespoon + 2 teaspoons extra virgin olive oil
1/3 cup dried cherries
1 pear
2 Tablespoons goat cheese
Salt, to taste
Black pepper, to taste

Step 1 - Cook farro.
  • Bring 1 cup chicken broth and 1/2 cup farro to a boil. Simmer for 30 minutes.
  • When most of the liquid has been absorbed, add 2 cups of spinach and stir until wilted.
Step 2 - Roast the chickpeas and brussel sprouts while the farro is simmering.
  • Toss 1 can chickpeas with 2 teaspoons maple syrup and a dash of salt and pepper. Bake for 30 minutes at 375 degrees on a cookie sheet, making sure the chickpeas are evenly spread.
  • Toss 1 cup quartered brussel sprouts with 1 teaspoon extra virgin olive oil and a dash of salt and pepper. Bake for 20 minutes at 375 degrees.
Step 4 - Prepare the Mix-ins and Dressing.
  • Cut the pear into small cubes, and set aside 1/3 cup dried cherries and 2 Tablespoons goat cheese.
  • For the dressing, whisk the following:
    • 1 Tablespoon + 1 teaspoon extra virgin olive oil
    • 1 Tablespoon dijon mustard 
    • 2 teaspoons maple syrup
    • 1 teaspoon cider vinegar
    • Dash of salt and pepper
Step 5 - Mix and Serve.
  • Mix the farro and spinach combination with the roasted brussel sprouts, chickpeas, and dried cherries. Top with dressing and stir.
  • Top each plate with 1 Tablespoon goat cheese and pear chunks. Devour!
{Adapted from Martha Stewart's Fall Salad with Maple Vinaigrette}

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