1 (15-oz.) can cannellini beans, rinsed and drained
1 red bell pepper, chopped
1 c. cherry tomatoes, halved
1/2 head radicchio, thinly sliced
3 c. arugula
1/2 c. crumbled goat cheese
FOR THE DRESSING
1/4 c. extra-virgin olive oil
Juice of 1 lemon
1 1/2 tsp. honey
1 clove garlic, minced
2 tbsp. freshly chopped parsley
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Directions
Preheat oven to 400°. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add farro and reduce heat to a simmer. Let farro simmer until tender, about 40 minutes. Add more water if it gets too low.
Place carrots and leeks on a baking sheet. Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes.
In a large bowl toss farro, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio.
In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over farro mixture and toss to coat.