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-oz.) can cannellini beans, drained and rinsed

1 cup halved cherry tomatoes

1 lemon, juiced

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

Step 1: Preheat the oven to 400°F. 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.

Step 2: While the farro cooks, place 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, then toss to combine.

Step 3: Roast the vegetables in the preheated oven until the carrots are softened and the leeks turn a dark golden color, about 30 minutes.

Step 4: In a large bowl, combine the cooked farro, roasted vegetables, sliced radicchio, chopped bell pepper, cannellini beans, and halved cherry tomatoes. Toss gently to mix.

Step 5: In a small bowl, whisk together lemon juice, finely chopped garlic, parsley, thyme leaves, honey, and the remaining 1/4 cup olive oil. Season with salt and freshly ground black pepper.

Step 6: Pour the dressing over the farro mixture and toss well to coat everything evenly.

Step 7: Add the arugula and crumbled goat cheese to the salad, then toss again lightly to combine before serving.

Tips & Variations

For extra flavor, toast the farro in a dry pan for a few minutes before boiling to bring out its nutty aroma.

If you don’t have radicchio, substitute with kale or spinach for a different leafy green texture.

To make this dish vegan, omit the goat cheese or replace it with a plant-based cheese alternative.

Add toasted nuts or seeds, like pine nuts or pumpkin seeds, for an added crunch.

FAQs

Can I use quick-cooking farro instead of whole-grain farro?

Yes, quick-cooking farro will reduce the cooking time significantly. Adjust simmering time according to package instructions to avoid overcooking.

Is it possible to prepare this salad ahead of time?

Absolutely. Prepare the farro and roasted vegetables in advance and store them separately. Combine everything and add the dressing, arugula, and goat cheese just before serving for the freshest taste.