Farro Salad Fennel Oranges Almonds

There's something about late January that makes me crave bright, unexpected flavors, and that's exactly when I stumbled onto this farro salad at a farmer's market in early spring. A vendor was offering samples of warm grains tossed with citrus, and the combination of nutty, chewy farro against crisp fennel and juicy orange segments felt like a small revelation. I went home that afternoon determined to recreate it, and what started as a simple lunch became my go-to bowl whenever I need something that feels both nourishing and celebratory.

My neighbor knocked on my door one rainy Tuesday afternoon, and I'd just finished assembling this salad for lunch. She caught a whiff of the toasted almonds from my open kitchen window, and we ended up eating together at my small counter. She kept saying she didn't know farro could taste like this, and watching her discover it made me realize how often we pass by grains that could completely change our routine meals.

Ingredients

• Farro: This ancient grain has a wonderful chewy texture and nutty flavor that holds up beautifully in salads without turning mushy like some other grains might.
• Fennel bulb: Slice it thin so it becomes almost delicate on the palate, and save those feathery fronds for garnish because they add a subtle anise note that ties everything together.
• Fresh oranges: Segmenting them yourself means you catch all those little flavor bursts, and the juice that escapes becomes part of your vinaigrette base.
• Red onion: Thinly sliced red onion adds a sharp note that brightens the whole bowl without overpowering the other ingredients.
• Sliced almonds: Toasting them yourself takes three minutes but transforms them from ordinary to deeply flavorful, and you'll smell that moment when they're exactly right.
• Salad greens: A mix of whatever's freshest keeps things interesting, whether that's arugula, spinach, or tender lettuces.
• Extra-virgin olive oil: This is one of the few places where quality really matters because you taste the oil directly in the vinaigrette.
• Orange juice, white wine vinegar, Dijon mustard: Together these create a bright, balanced dressing that doesn't need much else.
• Honey: Just a touch rounds out the acidity and helps the dressing emulsify into something silky.

Instructions

Rinse and cook the farro:

Start with cold water and a good rinse to remove any dust, then bring everything to a boil before reducing the heat. You'll know it's done when it's tender but still has a little chew, not falling apart into mush.

Toast the almonds:

Watch them closely in a dry pan because they go from golden to burnt faster than you'd think, usually around two to three minutes. Your kitchen will smell incredible, and that's your cue that they're ready to come off the heat.

Build the vinaigrette:

Whisk the oil and juice together slowly so the dressing becomes smooth and creamy rather than separated and oily. The mustard acts as an emulsifier, so don't skip it even though it seems like a small amount.

Combine everything:

Toss the cooled farro with all the vegetables and greens, then drizzle the vinaigrette and gently fold everything together so nothing gets bruised. The warmth of the farro helps the flavors marry while keeping everything fresh tasting.

Finish and serve:

Top with toasted almonds and those reserved fennel fronds right before eating, which keeps the almonds crisp and the fronds bright and aromatic.

Save to Pinterest

One afternoon I brought this to a potluck where I didn't know many people, and it became the thing everyone kept returning to. By the end of the meal, someone was asking for the recipe written down, and I realized that simple, clean food has a way of making you feel welcome at any table.

Why Farro Works Here

Farro has been around for thousands of years, but it fell out of fashion for decades until people remembered how delicious it actually is. Unlike white rice or pasta, farro brings a substantial texture and an almost sweet, grain-forward flavor that makes you feel like you're eating something real. It also keeps well in the refrigerator, so you can cook a batch and use it throughout the week in different combinations.

The Magic of Fennel and Citrus

Fennel is one of those vegetables that people either reach for immediately or skip entirely, but when you pair it with bright citrus like oranges, something magical happens. The licorice notes in fennel suddenly feel sophisticated rather than weird, and the citrus cuts through that richness with pure, clean flavor. This combination is classic in Mediterranean cooking for good reason—it's been making people happy for centuries.

Making It Your Own

The structure of this salad is flexible enough that you can play with it based on what's in your kitchen or what you're craving. Some days I add crumbled feta or toasted chickpeas for extra protein, and other times I swap the oranges for blood oranges or even persimmons when they're in season. The foundation stays solid, but the details can shift with your mood and what the market offers.

• Blood oranges create a stunning visual and taste slightly earthier than regular oranges if you want more depth.
• Grilled chicken or white beans turn this into a complete meal without changing the fresh, light feeling of the salad.
• Make it ahead by keeping the greens separate and combining everything just before you eat to keep textures distinct and flavors bright.

Save to Pinterest

This salad has quietly become one of those dishes I make when I want to feel good about what I'm eating and share something generous with the people around me. It's proof that simple ingredients, when chosen with care and combined with intention, can become something genuinely special.

Recipe Questions & Answers

→ What does farro taste like?

Farro has a nutty, slightly sweet flavor with a chewy texture similar to barley but lighter. It absorbs flavors well and adds hearty substance to salads.

→ Can I make this ahead of time?

Yes, you can cook the farro and prepare the vinaigrette up to 2 days in advance. Store them separately and toss with fresh ingredients just before serving for best texture.

→ What can I substitute for farro?

Spelt, barley, wheat berries, or even quinoa work well as alternatives. Adjust cooking time accordingly as some grains may cook faster or slower than farro.

→ How do I properly slice fennel?

Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Slice thinly crosswise for delicate ribbons that blend beautifully with the other ingredients.

→ Is this suitable for meal prep?

Absolutely. Pack the dressed farro separately from the delicate greens and almonds. Combine when ready to eat to maintain the fresh, crisp texture of the salad components.

→ Can I add protein to this bowl?

Grilled chicken, roasted chickpeas, or crumbled feta cheese complement the Mediterranean flavors perfectly. Simply increase portions if adding substantial protein to make it more filling.