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.
Preheat the oven to 400F.
Add the farro, roasted veggies, peas, and radishes to a large bowl. Pour the dressing over top**** and toss to coat.
Season to taste, and serve.
*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.