Farro and White Bean Salad Recipe

Introduction

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

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 (200°C). In a medium saucepan over high heat, bring 3 1/2 cups water and a large pinch of kosher salt to a boil. Add the rinsed farro, reduce heat to medium-low, and simmer, stirring occasionally and adding more water if needed, until farro is tender, about 40 minutes.
2. Step 2: Meanwhile, on a baking sheet, toss the carrots, leeks, crushed red pepper flakes, and 1 tablespoon of olive oil. 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, honey, and the remaining 1/4 cup olive oil. Season the dressing with salt and black pepper to taste.
6. Step 6: Pour the dressing over the farro mixture and toss to coat evenly. Add arugula and crumbled goat cheese, then toss gently again to combine.

Tips & Variations

• For a nuttier flavor, toast the farro in a dry pan before cooking.
• Substitute kale or spinach for arugula if you prefer a milder green.
• Add toasted pine nuts or walnuts for extra crunch.
• If you like, replace goat cheese with feta or omit for a dairy-free option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate if possible and add it just before serving to maintain its texture. Reheat the farro mixture gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a day in advance. Store it refrigerated and add the fresh arugula and goat cheese just before serving for the best texture.

Is farro gluten-free?

No, farro is a type of wheat and contains gluten. It’s not suitable for those with celiac disease or gluten sensitivity.