Farro and White Bean Salad Recipe

Introduction

This Farro and White Bean Salad is a vibrant and hearty dish perfect for a wholesome lunch or light dinner. Packed with roasted vegetables, fresh herbs, and creamy goat cheese, it offers a delightful balance of textures and flavors.

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 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
• 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.)

Instructions

1. Step 1: Preheat the oven to 400°F. In a medium saucepan, bring 3 1/2 cups of water and a large pinch of salt to a boil over high heat. Add the rinsed farro, reduce heat to medium-low, and simmer, stirring occasionally and adding more water if needed, until the farro is tender, about 40 minutes.
2. Step 2: While the farro cooks, toss 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.
3. Step 3: Roast the vegetables in the oven until the carrots are softened and the leeks turn dark golden, about 30 minutes.
4. Step 4: In a large bowl, combine the cooked farro, roasted vegetables, radicchio, chopped red bell pepper, cannellini beans, and halved cherry tomatoes.
5. Step 5: In a small bowl, whisk together the lemon juice, garlic, parsley, thyme leaves, honey, and the remaining 1/4 cup of olive oil. Season with salt and black pepper to taste.
6. Step 6: Pour the dressing over the farro and vegetable mixture and toss to coat evenly. Add the arugula and crumbled goat cheese, then toss gently to combine.

Tips & Variations

• To save time, soak farro in water for a few hours beforehand to reduce cooking time.
• Swap goat cheese for feta or omit cheese for a vegan version.
• Add toasted walnuts or pine nuts for extra crunch.
• Use fresh thyme leaves instead of whole leaves for a more even flavor distribution in the dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy later, let the salad come to room temperature or serve chilled. If desired, add fresh arugula and goat cheese just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearled farro instead of whole-grain farro?

Yes, pearled farro cooks faster and is a good substitute, but it is less chewy and slightly less nutritious since the bran is removed.

Is this salad suitable for meal prep?

Absolutely. This salad holds well in the fridge and can be portioned for lunches or dinners. Keep the arugula and cheese separate until ready to serve to maintain freshness.

Farro and White Bean Salad Recipe

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★★★★★

4.7 from 107 reviews

A vibrant and hearty Farro and White Bean Salad featuring tender farro, roasted carrots and leeks, crisp radicchio, red bell pepper, cannellini beans, cherry tomatoes, fresh herbs, and a zesty lemon-garlic dressing, finished with peppery arugula and creamy goat cheese. This nutritious salad combines wholesome grains and vegetables, perfect for a satisfying lunch or a light dinner.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes (farro) + 30 minutes (roasting vegetables)
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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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“-thick sticks
• 2 large leeks, tough outer layers removed, sliced 1/4″ 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 & Seasonings

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

Oils & Condiments

• 1 tbsp. extra-virgin olive oil (for roasting)
• 1/4 cup extra-virgin olive oil (for dressing)
• Juice of 1 lemon
• 1 1/2 tsp. honey

Cheese

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

Instructions

1. Cook the Farro: Preheat the 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.
2. Prepare and Roast the Vegetables: While the farro cooks, toss the carrot sticks, sliced leeks, crushed red pepper flakes, and 1 tablespoon of olive oil on a baking sheet. Season with kosher salt and freshly ground black pepper. Roast in the preheated oven until the carrots are softened and the leeks are dark golden, about 30 minutes.
3. Combine Salad Ingredients: In a large bowl, combine the cooked farro, roasted carrots and leeks, thinly sliced radicchio, chopped red bell pepper, drained and rinsed cannellini beans, and halved cherry tomatoes. Toss gently to mix.
4. Make the Dressing and Toss Salad: In a small bowl, whisk together the lemon juice, finely chopped garlic, chopped parsley, fresh thyme leaves, honey, and the remaining 1/4 cup of extra-virgin olive oil. Season the dressing with kosher salt and freshly ground black pepper. Pour the dressing over the farro mixture and toss to coat evenly.
5. Finish the Salad: Add the arugula and crumbled goat cheese to the salad bowl. Toss gently again until everything is combined. Serve immediately or chill briefly before serving for flavors to meld.

Notes

• Farro can be substituted with other whole grains like barley or brown rice if preferred.
• To make this salad vegan, omit the goat cheese or replace it with a plant-based alternative.
• This salad can be served warm, at room temperature, or chilled according to taste.
• If farro is unavailable, pearl barley can be used but will require a slightly different cooking time.
• For a more intense flavor, roast vegetables a little longer until caramelized but watch carefully to avoid burning.

Keywords: farro salad, white bean salad, roasted vegetables, Mediterranean salad, healthy grain salad, goat cheese salad