Farro Salad Fennel Oranges Almonds (Print Version)

Hearty farro meets crisp fennel, sweet oranges, and toasted almonds in a light citrus dressing.

# 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

# Step-by-Step Guide:

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 but chewy. Drain and let cool slightly.
02 - Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. 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, toss the cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

# Top Tips:

01 -
  • It tastes bright and filling at the same time, like sunshine in a bowl that actually keeps you satisfied.
  • You can make the farro ahead and toss everything together in five minutes when you need lunch fast.
  • The textures play off each other perfectly: chewy grains, crisp fennel, juicy oranges, and that crunch from toasted almonds.
  • It holds up beautifully for a few hours, so it travels well to picnics or potlucks without getting soggy.
02 -
  • Let the farro cool for at least five minutes before tossing it with the greens, or the heat will wilt them into sad, limp ribbons.
  • Slice the fennel as thin as possible with a sharp knife or mandoline; thick slices taste too strong and fibrous.
  • Toast the almonds in a dry pan and watch them closely, they go from perfect to burnt in seconds and there's no coming back from that.
  • Segment the oranges over a bowl to catch the juice, then use that juice in your vinaigrette instead of squeezing a separate orange.
03 -
  • Use a mandoline to slice the fennel paper thin; it makes all the difference in texture and sweetness.
  • If your farro tastes bland, it probably needs more salt; season it while it cooks, not just at the end.
  • Toss the red onion slices in a little vinegar for five minutes before adding them to the salad; it takes the harsh edge off and turns them pink and mellow.
  • Reserve a few orange segments and fennel fronds for the top so the salad looks as good as it tastes.
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