Farro Salad Fennel Oranges Almonds (Printable Format)

Hearty farro meets bright citrus and crunchy vegetables in this vibrant Mediterranean bowl

# What's Needed:

→ 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 Make It:

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 cool slightly.
02 - 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, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled farro, 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 comes together in under an hour and tastes like you spent all day thinking about it.
  • The warm farro and cool greens create this perfect temperature contrast that keeps things interesting.
  • You can prep everything ahead and assemble it just before eating, which makes it ideal for busy days.
02 -
  • Don't dress the salad too far in advance or the greens will become waterlogged and sad—add the vinaigrette no more than ten minutes before serving.
  • Toasted almonds make this dish; raw or barely warmed ones taste like nothing, so don't skip that step even though it feels unnecessary.
03 -
  • Cook your farro ahead of time and store it in the refrigerator—you can build your salad bowl in literally five minutes when you're ready to eat.
  • If the fennel seems intimidatingly spiky, just trim the rough outer layer away and slice from the core; it becomes graceful and manageable once you get the angle right.
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