Farro Salad Fennel Oranges Almonds (Print View)

Nutty farro meets bright citrus and crunchy fennel in this vibrant grain bowl.

# Components:

→ Grains

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

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
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

# Method:

01 - Rinse farro under cold water. Combine farro, water, and 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. Transfer to a plate and 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, combine 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 over the salad. Serve immediately.

# Expert Advice:

01 -
  • It tastes bright and filling at the same time, like sunshine you can actually eat.
  • The textures keep you interested with every bite: chewy grains, crisp fennel, juicy citrus, and that toasted almond crackle.
  • You can make the farro ahead and toss everything together in minutes when hunger strikes.
  • It works as lunch, dinner, or that impressive thing you bring to a potluck.
02 -
  • Don't toss the salad with dressing until you're ready to eat or the greens will wilt and the grains will drink up all the vinaigrette.
  • If your farro seems too firm after 25 minutes, let it cook another 5 minutes; different brands vary in how long they take to soften.
  • Burnt almonds taste bitter and ruin the whole dish, so watch them closely and pull them off heat the moment they smell toasty.
03 -
  • Use a mandoline to slice the fennel paper-thin; it makes all the difference in texture and keeps it from being too crunchy or overpowering.
  • Segment your oranges over a bowl so you catch every drop of juice and add it to the vinaigrette for extra citrus punch.
  • If your fennel bulb has especially thick outer layers, peel them off and save them for stock; the inner layers are more tender and sweet.
  • Toast extra almonds and keep them in a jar; they're perfect for snacking or tossing into other salads throughout the week.
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