Nutty, chewy farro is mixed with fresh radish slices, steamed green peas, roasted asparagus, and tender shiitake mushrooms. A creamy roasted garlic vinaigrette is drizzled on top to coat the veggies and farro. The colors and flavors of spring all wrapped up in one hearty salad.
*Approximately two 1-ounce heads of garlic. Oh She Glows has a great tutorial on roasting garlic
**To make this gluten-free, substitute brown rice for the farro.
***10 ounces is approximately 2 cups. I use frozen organic peas, but you can absolutely use fresh if you prefer.
****You may not need to use all of the dressing, so add about 3/4 and taste before adding more. I add all of it because the farro absorbs it over time.