Farro Salad Fennel Oranges Almonds (Printable)

Nutty farro meets bright citrus and crunchy almonds in this vibrant Mediterranean bowl

# Ingredient list:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - ½ teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - ½ cup sliced almonds, toasted

→ Vinaigrette

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon honey
14 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - Rinse farro under cold water. Combine farro, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but chewy. Drain and let cool slightly.
02 - While farro cooks, toast almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.
03 - In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, toss cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

# Expert Advice:

01 -
  • It fills you up without weighing you down, thanks to the chewy farro and fresh citrus cutting through every bite.
  • You can make the components ahead and toss them together right before serving, perfect for busy weeknights or potlucks.
  • The fennel adds a subtle licorice note that somehow makes the oranges taste even sweeter.
  • Toasted almonds give you that satisfying crunch that keeps you coming back for another forkful.
02 -
  • Let the farro cool for at least 10 minutes before tossing it with the greens, or the residual heat will wilt everything into a sad, soggy mess.
  • Slice the fennel as thin as possible using a mandoline or a very sharp knife, thick pieces can be tough and fibrous.
  • Toast the almonds in a dry pan and watch them like a hawk, they go from perfect to burnt in about 30 seconds.
  • If you're making this ahead, keep the vinaigrette separate and toss it with the salad just before serving to maintain the crunch.
03 -
  • Use a vegetable peeler to shave the fennel into paper thin ribbons if you don't have a mandoline, it makes all the difference in texture.
  • Save any leftover orange juice from segmenting and add it to the vinaigrette for extra citrus punch.
  • If your farro tastes bland, it probably needs more salt, season it while it's still warm so the grains absorb the flavor.
  • Toast extra almonds and keep them in a jar, they're a game changer on salads, oatmeal, and roasted vegetables all week long.
Return