Eating the rainbow has never been easier (or prettier) with this healthy and hearty rainbow farro salad. It's all about combining flavors and textures for the ultimate salad experience. We topped a bed of spicy greens (arugula, watercress, and radicchio) with farro (an ancient wheat grain that is both healthy and filling) and a spectrum of rainbow vegetables including tri-color carrots, radishes and cucumber. The sprinkle of feta on top is optional, and while I think it is the perfect topping, without it this recipe is completely vegan. I have a love/hate relationship with radishes. On one hand, there are very few vegetables that are this naturally stunning; I always want to buy radishes when I see them because they're just so gosh darn pretty. On the other hand, I don't love eating them. Chalk it up to a bad experience I had once with a daikon, but I've been a tentative radish eater ever since. But in this salad, the radish isn't overpowering; rather, it adds a tough of pepperiness

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