Farro Salad Fennel Oranges Almonds (Printable)

Nutty farro mingles with crisp fennel, juicy oranges, and toasted almonds in a bright citrus dressing for a refreshing Mediterranean-style meal.

# What You Need:

→ Grain

01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Produce

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley

→ Nuts

08 - 1/2 cup sliced almonds, toasted

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until farro is tender yet chewy. Drain excess water and allow to cool.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
03 - In a large bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and fresh parsley.
04 - In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until thoroughly combined.
05 - Pour vinaigrette over the salad mixture and toss gently to evenly coat all components.
06 - Add toasted almonds and toss lightly to incorporate. Garnish with reserved fennel fronds. Serve immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • It's the kind of salad that tastes light but genuinely fills you up, so you won't find yourself hungry an hour later.
  • Every texture plays against the others—chewy farro, crisp fennel, juicy oranges, crunchy almonds—making each bite interesting.
  • The citrus dressing comes together in under a minute, which means this becomes your go-to when you need something that looks polished but doesn't demand hours in the kitchen.
02 -
  • If you make this ahead, wait to add the almonds and toasted fennel fronds until just before serving, otherwise they'll absorb moisture and lose their crunch—the whole charm of this salad depends on that contrast.
  • The cooled farro is essential; if you add warm farro to your dressing, it'll absorb the liquid unevenly and you'll end up with a soggy mess instead of distinct flavors.
03 -
  • If your fennel seems aggressively anise-forward, slice it thinner and let it sit with a squeeze of lemon juice for five minutes—the acidity mellows that flavor beautifully.
  • Make your dressing in a jar instead of a bowl; you can shake it before serving and the emulsification actually stays more stable than when you whisk it by hand.
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