Castelfranco radicchio is a winter gem with its creamy speckled leaves and gentle bitterness. Roasting it coaxes out a subtle sweetness and softens its texture, creating the perfect foil for chewy farro and tender white beans. Tossed with a bold balsamic vinaigrette, this salad is hearty enough to stand on its own while still feeling fresh and balanced.
The interplay of warm grains, roasted leaves, and earthy legumes makes this dish feel grounded and nourishing. It’s exactly the kind of thing to reach for on a cool day, when you want something comforting but not heavy. The radicchio’s natural bitterness holds its own next to the balsamic, while the beans and farro make it satisfying enough to serve as a main course.
It also keeps surprisingly well, which makes it a smart choice for meal prep or weekday lunches. Whether you’re trying to work more whole grains into your meals or just want a new way to enjoy radicchio, this dish hits all the right notes.
Customizing This Dish
Warm Farro Salad with Roasted Radicchio and White Beans
For the salad:
- 1 cup pearled farro (or semi-pearled), rinsed
- 1 head Castelfranco radicchio (about 8 oz), cored and cut into wedges
- 3 tbsp olive oil, divided
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1½ cups cooked white beans (such as cannellini or Great Northern; or 1 can, drained and rinsed)
- ⅓ cup chopped toasted hazelnuts or walnuts
- ¼ cup shaved Parmesan or Pecorino Romano (optional)
For the balsamic vinaigrette:
- 2 tbsp aged balsamic vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup or honey
- ¼ tsp kosher salt
- ¼ cup olive oil
- Fresh cracked black pepper, to taste
- In a medium saucepan, combine farro with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20 - 25 minutes (or per package directions) until tender but chewy. Drain any excess water and set aside.
- Preheat oven to 425°F. Toss radicchio wedges with 1½ tablespoons olive oil, salt, and pepper. Arrange on a baking sheet, cut sides down. Roast for 15–18 minutes, flipping once halfway, until tender and slightly crisp at the edges. Let cool slightly, then chop into bite-sized pieces.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add white beans with a pinch of salt and pepper, and cook for 2–3 minutes until warmed through. Set aside.
- In a bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, and salt. Slowly whisk in olive oil until the dressing is emulsified. Add black pepper to taste.
- In a large mixing bowl, combine cooked farro, chopped roasted radicchio, and warm white beans. Drizzle with balsamic vinaigrette and toss gently to coat. Taste and adjust salt or vinegar if needed.
- Sprinkle with toasted hazelnuts and shaved Parmesan if using. Serve warm or at room temperature.
