Farro Salad Fennel Oranges Almonds (Printable)

Hearty farro tossed with fresh fennel, oranges, and toasted almonds in a light citrus dressing

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced with fronds reserved
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - 1/2 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 - 1/2 teaspoon honey
14 - Salt and black pepper to taste

# Directions:

01 - Rinse farro under cold running water. In a medium saucepan, combine farro, water, and salt. Bring to boil over high heat, then reduce to medium-low and simmer uncovered for 20-25 minutes until tender with a slight chew. Drain excess water and set aside to cool slightly.
02 - While farro cooks, place sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, and honey until emulsified. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine cooled farro with fennel, orange segments, red onion, and mixed greens. Pour vinaigrette over the salad and toss gently until all components are evenly coated.
05 - Top salad with toasted almonds and reserved fennel fronds. Serve immediately while components maintain their texture contrast.

# Expert Advice:

01 -
  • It's the kind of salad that tastes light but actually keeps you full, thanks to the protein and fiber in the farro.
  • You can make it ahead and eat it throughout the week without the greens getting soggy if you keep them separate until serving.
  • The bright citrus and licorice-like fennel combination feels fancy enough for guests but simple enough for a weeknight dinner.
02 -
  • Let the cooked farro cool slightly but not completely, because warm grains absorb the vinaigrette dressing more effectively than cold ones.
  • Keep your salad greens separate from the dressed grains if you're making this ahead, and combine them just before serving to prevent sogginess.
03 -
  • Toast your almonds right before you're ready to assemble the salad so they stay crisp and flavorful rather than sitting around absorbing moisture.
  • If you're short on time, you can use pre-cooked farro or grains from the grocery store, though cooking it yourself takes barely thirty minutes and tastes fresher.
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