Dinner

Farro and White Bean Salad Recipe

ByMariam Harutyunyan July 7, 2026July 7, 2026

Introduction

This vibrant Farro and White Bean Salad is a hearty and flavorful dish perfect for lunch or a light dinner. Packed with roasted vegetables, fresh herbs, and tangy goat cheese, it offers a delightful balance of textures and tastes.

A round white bowl filled with a colorful mixed salad sits on a white marbled surface. The salad has several layers: the base layer consists of fresh green arugula and dark purple radicchio leaves, scattered throughout are white beans and light brown cooked grains. Bright orange carrot sticks and charred slices of green and brown grilled leek add texture. Pieces of red bell pepper and halved cherry tomatoes pop with vibrant color, while small crumbles of white feta cheese are evenly spread on top. The salad looks fresh, vibrant, and slightly glossy as if lightly dressed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1/2 cup whole-grain farro, rinsed

2 large carrots, cut into 1/2-inch-thick sticks
2 large leeks, tough outer layers removed, sliced 1/4-inch thick

Pinch of crushed red pepper flakes
1 tablespoon plus 1/4 cup extra-virgin olive oil, divided

Freshly ground black pepper
1/2 head radicchio, thinly sliced
1 red bell pepper, seeds and ribs removed, chopped

1 (15.5-ounce) can cannellini beans, drained and rinsed
1 cup halved cherry tomatoes
1 lemon, juiced

1 clove garlic, finely chopped
2 teaspoons chopped fresh parsley
2 fresh thyme leaves

1 1/2 teaspoons honey
3 cups arugula
1/2 cup crumbled goat cheese (about 3 ounces)

Instructions

Step 1: Preheat the oven to 400°F (200°C). In a medium saucepan over high heat, bring 3 1/2 cups of water and a large pinch of salt to a boil. Add the rinsed farro and reduce the heat to medium-low. Simmer, stirring occasionally and adding more water if needed, until the farro is tender, about 40 minutes.
Step 2: Meanwhile, place the carrots, leeks, crushed red pepper flakes, and 1 tablespoon of olive oil on a baking sheet. Season with salt and freshly ground black pepper, then toss to coat evenly.
Step 3: Roast the vegetables in the preheated oven until the carrots are softened and the leeks are dark golden, about 30 minutes.

Step 4: In a large bowl, combine the cooked farro, roasted vegetables, radicchio, chopped red bell pepper, cannellini beans, and halved cherry tomatoes.
Step 5: In a small bowl, whisk together the lemon juice, finely chopped garlic, chopped parsley, fresh thyme leaves, honey, and the remaining 1/4 cup olive oil. Season with salt and black pepper to taste.
Step 6: Pour the dressing over the farro mixture and toss well to coat. Add the arugula and crumbled goat cheese, then toss gently again to combine everything evenly.

Tips & Variations

For a nuttier flavor, toast the farro in a dry skillet for a few minutes before boiling.
Swap goat cheese with feta or omit it for a dairy-free option.
Add toasted nuts like walnuts or pine nuts for extra crunch.

If fresh thyme isn’t available, substitute with 1/4 teaspoon dried thyme.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep arugula and goat cheese separate and add them just before serving. Reheat the farro and roasted vegetables gently if desired, but this salad is delicious served cold or at room temperature.