Description
This Farro and White Bean Salad is a hearty and vibrant dish featuring tender farro, roasted vegetables, fresh radicchio, and creamy goat cheese, all tossed in a zesty lemon and herb dressing. Perfect as a satisfying lunch or a flavorful side, this salad combines textures and flavors that are both nourishing and refreshing.
Ingredients
Scale
Grains
- 1/2 cup whole-grain farro, rinsed
- Kosher salt, for cooking farro and seasoning
Roasted Vegetables
- 2 large carrots, cut into 1/2“-thick sticks
- 2 large leeks, tough outer layers removed, sliced 1/4″ thick
- Pinch of crushed red pepper flakes
- 1 tablespoon extra-virgin olive oil (for roasting)
- Freshly ground black pepper
- Salt, to taste
Salad Mix
- 1/2 head radicchio, thinly sliced
- 1 red bell pepper, seeds and ribs removed, chopped
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 1 cup halved cherry tomatoes
- 3 cups arugula
- 1/2 cup crumbled goat cheese (about 3 oz.)
Dressing
- 1 lemon, juiced
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh parsley
- 2 fresh thyme leaves
- 1 1/2 teaspoons honey
- 1/4 cup extra-virgin olive oil (for dressing)
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Farro: In a medium saucepan over high heat, bring 3 1/2 cups of water and a large pinch of kosher salt to a boil. Add the rinsed farro, then reduce the heat to medium-low. Simmer the farro, stirring occasionally and adding more water if necessary, until it is tender, about 40 minutes.
- Prepare Vegetables for Roasting: While the farro cooks, preheat your oven to 400°F (200°C). On a baking sheet, toss the carrot sticks, sliced leeks, and a pinch of crushed red pepper flakes with 1 tablespoon of extra-virgin olive oil. Season generously with salt and freshly ground black pepper.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the carrots and leeks until the carrots are softened and the leeks have turned a dark golden color, about 30 minutes. Remove from oven and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the cooked farro, roasted vegetables, thinly sliced radicchio, chopped red bell pepper, drained cannellini beans, and halved cherry tomatoes. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together lemon juice, finely chopped garlic, chopped fresh parsley, fresh thyme leaves, honey, and the remaining 1/4 cup of extra-virgin olive oil. Season the dressing with salt and freshly ground black pepper to taste.
- Toss the Salad: Pour the dressing over the farro and vegetable mixture, tossing to coat everything evenly. Add the arugula and crumbled goat cheese, then toss gently again to combine all ingredients well.
Notes
- Farro can be soaked overnight to reduce cooking time to about 20-25 minutes.
- Use fresh thyme leaves, finely chopped, for a more aromatic dressing.
- If you prefer a vegan version, omit the goat cheese or substitute with a plant-based alternative.
- Roasting the vegetables brings out their natural sweetness and adds depth to the salad.
- The salad can be served warm, room temperature, or chilled according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (farro) + 30 minutes (roasting)
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: farro salad, white bean salad, roasted vegetable salad, vegetarian salad, Mediterranean salad, healthy lunch, grain salad
