farro white beans roasted and green vegetables salad

I just made a huge salad based on this, with a lot of modification, and it's very good.  And it's really huge so I'll be sharing a lot.  I'll eat it for breakfast throughout the week.  

Ingredients

• 1/2 cup farro, cooked
• 2 large carrots cut into matchsticks
• 2 large leeks in1/4" slices 
• crushed red peppers
• olive oil
• small head radicchio, thinly sliced
• 1 red bell pepper chopped (I used roasted red pepper)
• 1 can white beans, drained and rinsed
• 1 cup halved cherry tomatoes (I used sundried tomatoes, maybe 1/4 cup)
• 1 clove garlic, finely chopped
• fresh parsley
• fresh thyme (or dried)
• juice of 1 lemon  
• salt and pepper
  
• 3 cup salad greens (I used erba stella)
• 1/2 cup crumbled goat cheese or feta 
• nuts for serving 
  

Cook farro.  Toss carrots and leeks with 1 T oil and some red peppers, roast at 400 degrees for about 25 minutes. 

Into large bowl: radicchio, pepper, tomatoes, beans.  Add roasted vegetable and farro.

Into small bowl: lemon juice, 1/4 cup olive oil, garlic, salt and pepper, thyme.  Stir into vegetables.  Add greens and cheese. 

I sprinkled with some pistachios, will also be good with chopped almonds or pecans.

beet farro feta greens salad

This salad is FANTASTIC and I've made it a number of times.  Recipe for Farro Salad With Beets, Beet Greens and Feta found here.  Below with my modifications.

Ingredients

• 2-3 beets (any color), roasted  
• Beet greens or chard or kale, de-stemmed and washed well 
• 1 cup farro, cooked
• 2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
•  1/4 cup extra virgin olive oil or avocado oil (may substitute walnut oil for up to 2 T of it)
• ½ cup broken pecan or walnut pieces 
•  4 ounces feta or goat cheese, crumbled
• Herbs if you like (I don't generally add because no need) 

Preparation

1. Roast the beets, cool, chop.
2. Blanch beet greens/kale for 2 minutes or saute until slightly tender.
3. Cook farro to package directions. 
4. Make the vinaigrette. Whisk together the vinegars, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.