Farro Salad with Fennel Oranges Almonds

There's something about a bowl of farro that makes you slow down. I was standing in my kitchen on a quiet Tuesday afternoon, watching the grain tumble in boiling water, when my neighbor stopped by with a bag of just-picked oranges from her tree. Within minutes, I'd tossed together this salad, and suddenly it became the kind of lunch that tastes like both comfort and brightness at once.

I made this for a friend who'd been going through a rough patch, and watching her face light up when she tasted it reminded me that food does more than fill your stomach. She came back the next week asking for the recipe, and I realized I'd accidentally created something she'd be making for years.

Ingredients

• Farro: A nutty, chewy grain that holds its texture beautifully and gives this salad real substance without feeling heavy. Rinsing it first removes excess starch and keeps the finished dish from being gummy.
• Fennel bulb: Slice it thin so you get that delicate licorice-like crunch in every bite, and don't throw away those feathery fronds because they're a beautiful garnish and add unexpected flavor.
• Oranges: Fresh segments beat juice every time here, though save the juice for the vinaigrette where it brings natural sweetness and brightness.
• Red onion: Just a thin slice provides a sharp, peppery note that keeps the salad from becoming too sweet or one-dimensional.
• Mixed salad greens: Any tender greens work, but softer varieties like butter lettuce or arugula won't get lost among the bigger flavors.
• Almonds, toasted: Toasting them yourself takes just a few minutes and transforms them from pleasant to absolutely essential, filling your kitchen with a smell you won't forget.
• Extra-virgin olive oil: This is where quality matters because it's a main player, not a background ingredient.
• Orange juice: Use freshly squeezed if you can because the difference is noticeable and makes the whole vinaigrette taste more alive.
• White wine vinegar: Gentle and slightly sweet, it balances without overwhelming the delicate citrus flavors.
• Dijon mustard: A teaspoon acts as an emulsifier and adds subtle depth that pulls all the flavors together.
• Honey: Just enough to round out the acidity and remind you why this salad tastes so complete.

Instructions

Start the farro:

Rinse the grains under cold running water, then combine with the 3 cups of water and salt in a medium saucepan. Bring to a boil over high heat, then lower it to a gentle simmer and let it cook uncovered for 20 to 25 minutes until the grains are tender but still have that pleasant chewiness that makes farro special.

Toast those almonds:

While the farro's cooking, heat a dry skillet over medium heat and add your sliced almonds, stirring them frequently for about 2 to 3 minutes until they turn golden brown and smell absolutely incredible. Transfer them to a plate right away so they don't burn.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, fresh orange juice, white wine vinegar, Dijon mustard, honey, salt, and pepper until everything looks emulsified and creamy. Taste it and adjust the seasoning because this is where you set the tone for the entire salad.

Bring it all together:

Once the farro has cooled slightly, toss it into a large salad bowl along with the thinly sliced fennel, orange segments, red onion, and your mixed greens. Drizzle the vinaigrette over everything and toss gently so you don't bruise the delicate leaves.

Finish and serve:

Scatter the toasted almonds and reserved fennel fronds over the top, then serve right away while everything still has its freshness and texture. This is best enjoyed immediately, though you can store the components separately and assemble it later if needed.

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My sister brought this salad to a potluck last summer, and somehow it was the thing that sparked a whole conversation about Mediterranean food and travel dreams. That's when I understood that a good salad isn't just about nutrition or convenience, it's about creating a moment where people actually want to sit and eat together.

Why This Salad Works as a Complete Meal

Most salads need accompaniment because they lack substance, but farro changes everything. The grain provides protein and fiber while the almonds add healthy fats, so you're genuinely satisfied without feeling like you're eating "rabbit food." You could add grilled chicken or chickpeas if you want more protein, but honestly, this stands beautifully on its own as a vegetarian main course.

The Magic of Fennel and Citrus

There's an invisible thread connecting fennel and orange that chefs have known about forever, and this salad lets them shine together. The fennel's slight anise flavor doesn't compete with the citrus but instead creates a kind of dialogue, each making the other taste brighter and more interesting. It's a pairing that feels both sophisticated and completely approachable at the same time.

Making It Your Own

This recipe is sturdy enough to handle substitutions without falling apart. If you can't find farro, spelt or even barley work beautifully, though the texture will shift slightly. Blood oranges instead of regular ones turn this into something visually stunning, and if you're feeling adventurous, a handful of pomegranate seeds or dried cranberries add a different kind of tartness.

• Toast your almonds fresh right before serving for the crispest texture and best flavor.
• If you have access to them, fresh fennel fronds make an elegant garnish that actually adds flavor, not just decoration.
• Keep the vinaigrette components separate until the last moment so everything stays fresh and properly textured.

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This salad has become my answer to almost every question about what's for dinner, and I think it could become yours too. There's real joy in a bowl this beautiful, this nourishing, and this easy to make.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this grain bowl prepares beautifully for meal prep. Cook the farro up to 3 days ahead and store separately from the dressed vegetables. Toss everything together within an hour of serving for best texture.

→ What can I substitute for farro?

Spelt, barley, wheat berries, or freekah work well as alternatives. Adjust cooking time accordingly—these grains typically need 40-60 minutes to cook until tender.

→ How do I segment oranges properly?

Cut off the top and bottom of the orange, then slice away the peel and white pith following the fruit's curve. Hold the orange over a bowl and cut between the membranes to release perfect segments.

→ Can I add protein to this dish?

Grilled chicken, chickpeas, white beans, or crumbled feta cheese make excellent additions. The salad also pairs beautifully with pan-seared shrimp for a complete meal.

→ Should I serve this warm or cold?

This bowl works beautifully either way. Serve slightly warm for cozy dinners or chilled for refreshing lunches. The vinaigrette seasons the grains well as they cool.