Farro and White Bean Salad

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

1. Preheat 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.
2. Meanwhile, on a baking sheet, toss carrots, leeks, crushed red pepper flakes, and 1 tbsp. oil; season with salt and black pepper.
3. Roast 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.
4. In 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.

Notes