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Farro and White Bean Salad Recipe

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★★★★★

4.6 from 75 reviews

This Farro and White Bean Salad is a hearty, wholesome dish featuring tender farro grains combined with roasted carrots and leeks, fresh radicchio, red bell peppers, and cannellini beans. Tossed with a bright and tangy lemon-herb dressing, arugula, and creamy goat cheese, this salad offers a perfect balance of textures and flavors, making it an ideal nutritious lunch or side dish.

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

Dressing and Seasonings

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of crushed red pepper flakes
  • 1 tablespoon plus 1/4 cup extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh parsley
  • 2 fresh thyme leaves
  • 1 1/2 teaspoons honey

Cheese

  • 1/2 cup crumbled goat cheese (about 3 ounces)

Instructions

  1. Cook the 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, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water if needed, until the farro is tender, about 40 minutes. Drain any excess water and set aside.
  2. Prepare and Roast Vegetables: 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 with kosher salt and freshly ground black pepper. Roast the vegetables in the preheated oven until the carrots are softened and the leeks turn dark golden brown, about 30 minutes. Remove and let cool slightly.
  3. Combine Salad Ingredients: In a large bowl, mix the cooked farro, roasted carrots and leeks, thinly sliced radicchio, chopped red bell pepper, drained cannellini beans, and halved cherry tomatoes.
  4. Prepare the 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 kosher salt and freshly ground black pepper to taste.
  5. Toss Salad and Add Greens & Cheese: Pour the dressing over the farro mixture and toss thoroughly to coat. Then add the fresh arugula and crumbled goat cheese, tossing gently again to combine all the ingredients evenly.

Notes

  • Farro can be cooked ahead and refrigerated to save time.
  • Adjust the honey in the dressing according to your preferred sweetness level.
  • For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.
  • This salad is best served slightly warm or at room temperature to let flavors meld.
  • Use fresh herbs for the best vibrant taste; dried herbs will alter the flavor profile.

Keywords: Farro salad, white bean salad, roasted vegetables, healthy salad, Mediterranean salad, farro recipes, vegetarian salad

Find it online: https://thefoodrecipe.com/farro-and-white-bean-salad-recipe/