Farro and White Bean Salad with Roasted Vegetables and Goat Cheese Recipe

Introduction

This Farro and White Bean Salad is a hearty, flavorful dish perfect for a light lunch or a side for dinner. Roasted vegetables and tangy lemon dressing bring vibrant colors and textures together in every bite.

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
• Juice of 1 lemon
• 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

1. Step 1: Preheat the oven to 400°F. 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, reduce heat to medium-low, and simmer, stirring occasionally and adding more water if needed, until the farro is tender, about 40 minutes.
2. Step 2: Meanwhile, toss 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.
3. Step 3: Roast the vegetables in the preheated oven until the carrots are softened and the leeks are dark golden, about 30 minutes.
4. Step 4: In a large bowl, combine the cooked farro, roasted vegetables, radicchio, red bell pepper, cannellini beans, and cherry tomatoes.
5. Step 5: In a small bowl, whisk together lemon juice, garlic, parsley, thyme leaves, honey, and the remaining 1/4 cup of olive oil. Season with salt and black pepper to taste.
6. 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.

Tips & Variations

• For a nutty depth, toast the farro in a dry skillet for a few minutes before boiling.
• Swap goat cheese for feta or omit cheese for a vegan option.
• Add toasted nuts like walnuts or pine nuts for extra crunch.
• Use other sturdy greens such as spinach or kale if arugula isn’t available.
• Prepare the dressing ahead to let flavors meld before tossing with the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate if possible to maintain its texture. Reheat farro separately if preferred warm, then mix with the rest when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearled farro instead of whole-grain farro?

Yes, pearled farro cooks faster because it has some of the bran removed, so adjust cooking time to about 20-30 minutes accordingly.

How can I make this salad gluten-free?

Farro is a wheat grain, so to make this salad gluten-free, substitute farro with a gluten-free grain like quinoa or brown rice.

Farro and White Bean Salad with Roasted Vegetables and Goat Cheese Recipe

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★★★★★

4.9 from 95 reviews

• Author: Thomas
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and nutritious Farro and White Bean Salad featuring tender farro, roasted carrots and leeks, fresh vegetables, and creamy goat cheese, all brought together with a zesty lemon-herb dressing. Perfect as a light meal or side dish with vibrant Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Grains and Legumes

• 1/2 cup whole-grain farro, rinsed
• 1 (15.5-oz.) can cannellini beans, drained and rinsed

Vegetables

• 2 large carrots, cut into 1/2“-thick sticks
• 2 large leeks, tough outer layers removed, sliced 1/4″ thick
• 1/2 head radicchio, thinly sliced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 cup halved cherry tomatoes
• 3 cups arugula

Herbs and Aromatics

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

Oils, Seasonings and Others

• Kosher salt
• Freshly ground black pepper
• Pinch of crushed red pepper flakes
• 1 tablespoon plus 1/4 cup extra-virgin olive oil, divided
• Juice of 1 lemon
• 1 1/2 teaspoons honey
• 1/2 cup crumbled goat cheese (about 3 oz.)

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Instructions

1. Cook Farro: Preheat your oven to 400°F (200°C). In a medium saucepan, bring 3 1/2 cups of water and a large pinch of kosher salt to a boil over high heat. Add the rinsed farro, then reduce heat to medium-low and simmer, stirring occasionally and adding more water if needed, until the farro is tender, about 40 minutes.
2. Prepare and Roast Vegetables: While farro is cooking, place the carrot sticks, sliced leeks, and a pinch of crushed red pepper flakes on a baking sheet. Drizzle with 1 tablespoon of extra-virgin olive oil, season with salt and freshly ground black pepper, and toss to coat. Roast in the preheated oven for about 30 minutes until the carrots are softened and the leeks turn a dark golden color.
3. Combine Salad Base: In a large bowl, mix the cooked and drained farro with the roasted carrots and leeks, thinly sliced radicchio, chopped red bell pepper, rinsed cannellini beans, and halved cherry tomatoes.
4. Make Dressing: In a small bowl, whisk together the lemon juice, finely chopped garlic, chopped fresh parsley, fresh thyme leaves, honey, and the remaining 1/4 cup of extra-virgin olive oil. Season with salt and freshly ground black pepper to taste.
5. Toss Salad with Dressing: Pour the dressing over the farro and vegetable mixture and toss thoroughly to coat all ingredients evenly.
6. Add Greens and Cheese: Finally, add the fresh arugula and crumbled goat cheese to the salad and toss gently once more to combine everything evenly. Serve immediately or chilled.

Notes

• Farro can be cooked in advance and refrigerated to save time on the day of serving.
• If you prefer a nuttier flavor, toast the farro in a dry pan for a few minutes before boiling.
• Substitute goat cheese with feta for a different texture and flavor.
• For a vegan option, omit the goat cheese or replace it with a plant-based cheese alternative.
• Adjust the amount of crushed red pepper flakes to control the heat level.

• Prep Time: 15 minutes
• Cook Time: 40 minutes (for farro) + 30 minutes (roasting vegetables)
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: farro salad, white bean salad, roasted vegetables, healthy salad, Mediterranean salad, vegetarian salad, goat cheese salad