' Sequoia Grove Winery - Farro Salad with Roasted Garlic Vinaigrette Recipe
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Farro Salad

Farro Salad with Roasted Garlic Vinaigrette

Farro is one of our favorite grains because of its satisfying texture and nutty flavor. Roasted vegetables and mushrooms, as well as the salty bite from the cheese, add depth of flavor and savory earthiness, punctuated by the sweet pop of spring peas. Tangy, creamy roasted garlic vinaigrette ties all the components together. This dish will pair beautifully with the Cabernet Franc as a delicious springtime meal.



  • 2 small heads garlic
  • 1/4 cup red wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp honey
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 1 cup farro, rinsed and drained
  • 3 cups water or stock
  • 1 fennel bulb, diced (reserve some fennel fronds for garnish if desired)
  • 6 oz cremini mushrooms, stems removed, cut into 1/2-inch-wide slices
  • 1 tsp fresh thyme, minced
  • 10 oz petite peas, steamed until tender (about 4 minutes)
  • 6 oz aged pecorino, diced
  • Salt and pepper to taste


Leaving the root end intact, slice off the tops of the garlic heads, exposing the cloves, and wrap them in foil. Roast for 30 minutes at 350F. Remove garlic & set aside to cool. Increase oven to 400F. Add the rinsed farro and water or stock to a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender, stirring occasionally. Drain excess water if needed. While the farro is cooking, add the fennel and mushrooms to a medium baking pan lined with parchment paper. Drizzle with the olive oil, and sprinkle with thyme and sea salt. Roast for 20 to 25 minutes or until tender. Add all vinaigrette ingredients to a blender and blend until very smooth, about 30 seconds. In a large bowl, combine farro, roasted vegetables, cheese, peas and vinaigrette. Toss to coat thoroughly and garnish with fresh herbs or fennel fronds if desired. Enjoy!

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