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.
Ingredients
Scale
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.)
Instructions
- 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.
- 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.
- 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.
- 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.
- Toss Salad with Dressing: Pour the dressing over the farro and vegetable mixture and toss thoroughly to coat all ingredients evenly.
- 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
