Roasted Radish & Farro Salad | Cook for Your Life
Roasted Radish and Farro Salad- cook for your life- anti-cancer recipes

Roasted Radish & Farro Salad

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5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Farro is an ancient type of soft wheat that is often used in soups and salads in Italy. Farro’s delicious nutty taste makes a wonderful base to bulk up cooked vegetable salads, and for this...


  • 2 cups farro, rinsed
  • 1 bunch radishes, with green tops, rinsed well
  • 2 tablespoons olive oil, separated
  • Salt and pepper, to taste
  • 1 clove garlic, smashed and peeled
  • 2 to 3 tablespoons lemon juice
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Nutrition Facts


363 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


63 g


7 g


10 g


13 g


313 mg


  1. Combine the farro with 6 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer for about 30 minutes or until the grain is plump and chewy. (Alternatively, soak the farro in a large bowl with 6 cups of water for 6 to 8 hours.) Drain, then transfer to a large bowl.
  2. Meanwhile, preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.
  3. Cut the greens off the radishes, chop and set aside.  Quarter the radish roots and toss with 1 tablespoon of olive oil, salt and pepper.  Spread evenly onto the prepared baking sheet and roast in the oven for 20-30 minutes or until browned and tender.
  4. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and clove of garlic.  Once the garlic begins to turn golden, add the radish greens and cook stirring until wilted, about 3 minutes. Discard the garlic and pour greens into the cooked farro.
  5. Once the radishes have roasted, toss them with the farro and radish greens.  Stir in the lemon juice, and more salt and pepper to taste.  Serve warm or at room temperature.

Chef Tips

Farro freezes well, so when you make a batch, freeze what you don’t need for another meal.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society