Farro and White Bean Salad
We adore a generous grain salad bursting with an array of delightful ingredients! This particular farro and white bean salad boasts roasted vegetables alongside crisp bell peppers and radicchio. The medley is tossed in a vibrant lemony dressing and topped off with creamy goat cheese for a tangy finish. The flavor is just as remarkable as its visual appeal, leaving us craving more. What's even better is its versatility, allowing for substitutions and additional elements. Feel free to swap radicchio for cabbage or arugula for spinach. Roast some cauliflower alongside the carrots to introduce even more veggies, or incorporate shredded chicken for added protein. Should you prefer, you can substitute farro with brown rice or quinoa. Rest assured, there are no wrong choices when it comes to this sensational salad!
Ingredients
- 3 1/2 c. water
- Kosher salt
- 1/2 c. farro, rinsed
- 2 large carrots, cut into 1/2-inch thick sticks
- 2 large leeks, sliced 1/4-inch thick
- 1 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- Pinch red pepper flakes
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1 red bell pepper, chopped
- 1 c. cherry tomatoes, halved
- 1/2 head radicchio, thinly sliced
- 3 c. arugula
- 1/2 c. crumbled goat cheese
FOR THE DRESSING
- 1/4 c. extra-virgin olive oil
- Juice of 1 lemon
- 1 1/2 tsp. honey
- 1 clove garlic, minced
- 2 tbsp. freshly chopped parsley
- 2 tsp. fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add farro and reduce heat to a simmer. Let farro simmer until tender, about 40 minutes. Add more water if it gets too low.
- Place carrots and leeks on a baking sheet. Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes.
- In a large bowl toss farro, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio.
- In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over farro mixture and toss to coat.
- Add arugula and goat cheese and toss to combine.
Tried this recipe?Let us know how it was!