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Jump to recipeRelated Video: Creamy White Bean Dip
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
330
We love a giant grain salad that is full of so many beautiful things! This farro and white bean salad has roasted veggies along with crunchy veggies like bell pepper and radicchio. It's all tossed in a bright lemony dressing and finished with some goat cheese to add the creamy tanginess. It's as flavorful as it is beautiful and we can't get enough of it. It takes well to substitutions and add-ins as well. Use some cabbage instead of radicchio or spinach instead of arugula. Roast cauliflower along with the carrots for even more veggies or toss in some shredded chicken. Substitute brown rice or quinoa for the farro. You can do no wrong here!
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 1/2 cup
whole-grain farro, rinsed
- 2
large carrots, cut into 1/2"-thick sticks
- 2
large leeks, tough outer layers removed, sliced 1/4" thick
Pinch of crushed red pepper flakes
- 1 Tbsp.
plus 1/4 c. extra-virgin olive oil, divided
Freshly ground black pepper
- 1/2
head radicchio, thinly sliced
- 1
red bell peppers, seeds and ribs removed, chopped
- 1
(15.5-oz.) can cannellini beans, drained, rinsed
- 1 cup
halved cherry tomatoes
Juice of 1 lemon
- 1
clove garlic, finely chopped
- 2 tsp.
chopped fresh parsley
- 2
fresh thyme leaves
- 1 1/2 tsp.
honey
- 3 cups
arugula
- 1/2 cup
crumbled goat cheese (about 3 oz.)
Directions
- Step 1Preheat oven to 400°. In a medium saucepan over high heat, bring 31/2 c. water and a large pinch of salt to a boil. Add farro and reduce heat to medium-low. Simmer, stirring occasionally and adding more water if needed, until farro is tender, about 40 minutes.
- Step 2Meanwhile, on a baking sheet, toss carrots, leeks, crushed red pepper flakes, and 1 tbsp. oil; season with salt and black pepper.
- Step 3Roast vegetables until carrots are softened and leeks are dark golden, about 30 minutes. 4. In a large bowl, toss farro, roasted vegetables, radicchio, bell pepper, beans, and tomatoes.
- Step 4In a small bowl, combine lemon juice, garlic, parsley, thyme, honey, and remaining 1/4 c. oil; season with salt and black pepper. Pour dressing over farro mixture and toss to coat. Add arugula and goat cheese and toss again to combine.
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