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Hearty Farro Salad

This robust salad can be enjoyed either as an entrée or side dish with it's many fresh and wholesome ingredients, available year-round.

Pairs with these wines...


1 C farro, uncooked
1/2 C kale, cut to bite size & steamed
1 small package sugar snap peas, steamed
1 packed cup baby spinach, uncooked
1/3 C bacon pieces, cooked crispy
1/2 C dried cranberries
1/3 C green onion, finely chopped
1/2 C pecans, lightly roasted & quartered

5 Tbsp fresh Meyer lemon juice
1 tsp Meyer lemon zest
1 tsp pressed garlic
1/4 C olive oil


Cook the farro according to package directions, using chicken stock for liquid (instead of water), let cool to warm or room temperature. Prepare the following and let cool to warm or room temperature: Steam the sugar snap peas with the kale briefly - you want the sugar peas to remain crisp and the kale to be wilted. Chop and cook the bacon to crispy. Combine farro, sugar peas and kale with all other ingredients except pecans. Combine and mix all dressing ingredients then toss salad with about 6 Tbsp of dressing. Once plated, sprinkle pecans over each dish.

Serves 3 (as entrée)