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Farro and White Bean Salad Recipe

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★★★★★

4.6 from 66 reviews

A hearty and vibrant Farro and White Bean Salad featuring tender roasted vegetables, nutty farro, creamy cannellini beans, and a zesty lemon herb dressing. This wholesome salad combines the earthiness of farro with fresh radicchio, sweet bell peppers, and tangy goat cheese, perfect for a nutritious lunch or light dinner.

Ingredients

Scale

Grains

  • 1/2 cup whole-grain farro, rinsed
  • Kosher salt, for cooking

Roasted Vegetables

  • 2 large carrots, cut into 1/2-inch thick sticks
  • 2 large leeks, tough outer layers removed and sliced 1/4 inch thick
  • Pinch of crushed red pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Salt, to taste

Salad Ingredients

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

Dressing

  • 1 lemon, juiced
  • 1 clove garlic, finely chopped
  • 2 teaspoons chopped fresh parsley
  • 2 fresh thyme leaves, chopped
  • 1 1/2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

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 gently, stirring occasionally and adding more water if necessary, until the farro is tender, about 40 minutes.
  2. Prepare the vegetables for roasting: While the farro cooks, place the carrots, leeks, and crushed red pepper flakes on a baking sheet. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and freshly ground black pepper to taste. Spread the vegetables evenly.
  3. Roast the vegetables: Roast the vegetables in the preheated oven until the carrots are softened and the leeks turn a dark golden color, approximately 30 minutes. Remove from the oven and set aside to cool slightly.
  4. Assemble the salad base: 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. Toss gently to mix all the components evenly.
  5. Make the dressing: In a small bowl, whisk together the lemon juice, finely chopped garlic, chopped fresh parsley, chopped 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.
  6. Toss salad with dressing: Pour the prepared dressing over the farro and vegetable mixture. Toss thoroughly to ensure everything is well coated.
  7. Add greens and cheese: Gently fold in the fresh arugula and crumbled goat cheese. Toss once more just to combine all ingredients evenly without bruising the greens.
  8. Serve: Serve the salad at room temperature or slightly chilled as a wholesome and flavorful main or side dish.

Notes

  • Farro can be cooked ahead of time and refrigerated to speed up assembly.
  • For a vegan version, omit the goat cheese or replace it with a plant-based cheese alternative.
  • Add toasted nuts such as walnuts or pine nuts for an extra crunch.
  • If farro is unavailable, you can substitute with other whole grains like barley or brown rice.
  • This salad is best enjoyed within a day to maintain freshness of arugula and goat cheese.

Keywords: Farro salad, White bean salad, Roasted vegetables salad, Healthy salad recipe, Mediterranean salad, Vegetarian salad

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