Farro Salad with Fennel Oranges Almonds (Printable)

Hearty farro meets bright citrus and crunchy almonds in this Mediterranean-inspired grain bowl.

# What You'll Need:

→ 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

# How-To:

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 with a slight chew. Drain and allow to cool slightly.
02 - While farro cooks, toast sliced 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, white wine vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - In a large salad bowl, toss cooled farro with fennel, orange segments, red onion, and mixed greens. Pour vinaigrette over the salad and toss gently until evenly coated.
05 - Sprinkle toasted almonds and reserved fennel fronds over the salad. Serve immediately while components maintain their texture contrast.

# Expert Advice:

01 -
  • It's the rare salad that's hearty enough to be dinner, yet light enough you won't feel weighed down afterward.
  • You can prep everything ahead and just toss it together when hunger strikes, making weeknight meals feel effortless.
  • The combination of chewy farro, crisp fennel, and sweet orange creates an almost surprising harmony on every bite.
02 -
  • Don't skip toasting the almonds, because raw ones will disappear into the background while toasted ones become the star that keeps you reaching for another bite.
  • If you're making this ahead, keep the dressing separate and only toss it in right before serving, or your salad will go soft and the greens will wilt.
  • Cold farro is non negotiable, so let it cool completely before mixing or you'll end up with warm, mushy leaves.
03 -
  • Squeeze your orange juice fresh from the fruit because bottled juice tastes flat and won't give you that bright, alive quality that makes this salad sing.
  • Don't be shy with the Dijon mustard because it's the secret ingredient that brings all the flavors into focus and makes people ask what's different about your vinaigrette.
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