Amazing Farro Salad Recipe

A few weeks ago Saje and Farmacie teamed up to host a magical long table dinner party in support of Girlvana.

Photo: Katie Huisman

The meal was entirely plant-based and I played the (fun) role of menu curator. My job was easy because I got to work with some of my very favourite chefs in the city: Alina Bobyleva & Scotia Corinne (The Juice Truck), Karen McAthy (Blue Heron Cheese) and Marika Richoz (Birds Nest Dining).

Their dishes blew me and our guests away.

Here’s one of them: The Juice Truck’s Farro Salad with Roasted Pears and Garlic-Poached Radishes. I begged Chefs Alina and Scotia for the recipe and they generously complied. So, here it is. I felt lucky to be in an ‘organizers role’, which meant I could sneak back to the kitchen for nibbles of this salad once guests had been served. I couldn’t stop! Hope you love it as much as I do. Thanks to Alina and Scotia for sharing! Check out their new Juice Truck menu here.

Photo: Katie Huisman


For the Pea Shoot Dressing:

¾ c. Apple cider vinegar
1 c. Olive oil
2 tbsp Mustard
1/2 c. Maple syrup
3 c. Pea shoots (we used Urban Cultivator’s)
a Clove garlic
S&P to taste

For the Farro:

2 c. Farro (we used Eat Grain’s)
1 c. Onions (diced)
1 Clove garlic
1 c. Celery (diced)
3 sprigs Thyme
3 sprigs Rosemary
2 tbsp. Salt

For the Balsamic Roasted Pears:

4 medium Pears (cored and sliced 3mm thick) 
4 tbsp Maple syrup
4 tbsp Balsamic
2 tbsp Olive Oil
1 clove Garlic (minced)

For the Garlic Poached Radishes and Shallots:

3 c. Olive Oil
2 sprigs Thyme
6 Shallots
15 Radishes
2 sprigs Rosemary
2 tbsp Salt

For the Nut Cheese Croutons

1/4 c. Chia seeds – ¼ cup
1/2 c. Sunflower seeds – ½ cup
1/4 c. Pumpkin seeds – ¼ cup
1/2 c. Water – ½ cup
1 clove Garlic (finely grated/chopped)
1/4 tsp Salt
1/4 tsp Garlic powder
1/2 c. Vegan nut cheese (crumbled) (we used Blue Heron Cheese‘s)


  1. Preheat oven to 350F.
  2. For the dressing, add all pea shoot dressing ingredients into a food processor, blend until smooth.
  3. For the farro, blanch the farro in boiling water for 30 min to get rid of any anti-nutrients. Drain and rinse.
  4. In the same pot combine diced onions, crushed garlic, diced celery, thyme, rosemary, ferro and fill with enough water to cover all ingredients so nothing is exposed — simmer on low for an hour or until tender.
  5. In a medium size bowl, marinate the pears in maple syrup, olive oil, balsamic and garlic for 30 minutes (leave at room temperature). Then, place the marinated pear slices on a parchment-lined baking sheet so they are not overlapping and bake at 350F for 20 minutes or until golden brown.
  6. For the garlic-poached radishes & shallots: increase oven temperature to 400F and place all ingredients in a deep oven-safe container (so that the oil is covering all your ingredients). Cook until tender, but not falling apart.
  7. For the nut cheese croutons: reduce oven temperature to 350F. In a medium bowl, mix together all ingredients but the cheese and let stand for 5-10 minutes to thicken. Crumble in the cheese and stir to combine. Using a spatula, spread onto a parchment covered baking sheet until 1/4″ thick. Bake at 350F for 15min.
  8. Remove from the oven and allow to cool for 5 minutes. Crumble the mixture and continue baking for 10 minutes or until golden brown.
  9. Toss the farro with the dressing and then garnish with pears, radishes, shallots and nut cheese croutons.


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