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Farro and White Bean Salad Recipe

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★★★★★

4.8 from 149 reviews

A hearty and nutritious Farro and White Bean Salad featuring tender farro, roasted carrots and leeks, fresh radicchio, bell pepper, cannellini beans, and cherry tomatoes, all tossed in a zesty lemon-garlic dressing with fresh herbs, honey, and creamy goat cheese. This wholesome salad offers a delightful combination of textures and flavors, perfect for a light lunch or a satisfying side dish.

Ingredients

Scale

Grains and Legumes

  • 1/2 cup whole-grain farro, rinsed
  • 1 (15.5-ounce) 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

Herbs and Seasonings

  • Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh parsley
  • 2 fresh thyme leaves

Oils, Sweeteners, and Acid

  • 1 tablespoon plus 1/4 cup extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 1 1/2 teaspoons honey

Dairy

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

Instructions

  1. Cook the Farro: Preheat your oven to 400°F. 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 and reduce the heat to medium-low. Let it simmer, stirring occasionally and adding more water if needed, until the farro is tender – this typically takes about 40 minutes.
  2. Prepare the Vegetables for Roasting: While the farro cooks, toss the carrot sticks, sliced leeks, and crushed red pepper flakes with 1 tablespoon of extra-virgin olive oil on a baking sheet. Season the vegetables generously with kosher salt and freshly ground black pepper to enhance their natural flavors.
  3. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables until the carrots are softened and the leeks turn a dark golden color, about 30 minutes. Roasting intensifies the sweetness and adds a nice caramelized depth to these ingredients.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the cooked farro, roasted carrots and leeks, thinly sliced radicchio, chopped red bell pepper, drained cannellini beans, and halved cherry tomatoes. This mixture forms the base of your vibrant salad.
  5. Make 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 the dressing with salt and freshly ground black pepper to taste, balancing the acidity, sweetness, and herbaceous notes.
  6. Toss the Salad: Pour the prepared dressing over the farro and vegetable mixture and toss thoroughly to coat all ingredients evenly. Then, add the arugula and crumbled goat cheese, and gently toss again to combine, ensuring the cheese is well distributed without breaking down too much.

Notes

  • Farro can be substituted with other grains like barley or quinoa if desired, but cooking times will vary.
  • To make this salad vegan, omit the goat cheese or substitute with a plant-based cheese alternative.
  • The salad can be served warm, at room temperature, or chilled for a refreshing meal.
  • Roasting the vegetables brings out their natural sweetness – do not skip this step for best flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: farro salad, white bean salad, roasted vegetables, healthy salad, vegetarian salad, cannellini beans, lemon dressing, goat cheese salad

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