Farro Salad With Fennel Oranges Almonds

Last summer, I found myself standing in a farmers market with three perfectly ripe oranges and absolutely no dinner plan. A vendor nearby had just pulled fresh fennel from the ground, and something clicked—I wanted to build a salad that felt both substantial and light. That afternoon, I discovered farro, this wonderfully chewy grain I'd somehow overlooked for years, and suddenly I had a dish that tasted like sunshine and took barely an hour from start to finish.

I made this for a small gathering on my patio, and watching people go back for seconds while barely noticing they weren't eating pasta or potatoes told me everything I needed to know. One friend asked for the recipe mid-bite, which is always the highest compliment in my kitchen.

Ingredients

• Whole grain farro: This is the grain that changed everything for me—it's nutty, substantial, and holds onto dressing beautifully without turning mushy like some grains do.
• Water and kosher salt: The salt in the cooking water seasons the grain from within, so you don't end up with bland farro.
• Fennel bulb: Slice it paper-thin so you get those delicate layers that become almost silky when they sit with the dressing.
• Oranges: Choose ones that feel heavy for their size—they're juicier and will actually flavor the salad instead of just sitting there.
• Arugula or baby spinach: This adds a peppery note that bridges the citrus and the grain in the most unexpected way.
• Fresh parsley: Don't skip this; it's the green thread that ties everything together.
• Sliced almonds, toasted: Toasting them yourself makes all the difference—you'll taste the actual almond instead of just a textural afterthought.
• Extra-virgin olive oil: The quality matters here since the oil is doing real work in the dressing, not just hiding in cooked food.
• Orange juice and lemon juice: Fresh-squeezed changes the entire flavor profile; bottled juice tastes tinny by comparison.
• Honey or maple syrup: A small touch of sweetness balances the acidity and makes the fennel taste less sharp.
• Dijon mustard: This is what keeps the dressing from tasting one-note citrus.

Instructions

Rinse and cook the farro:

Run the farro under cold water first—this removes any dust or debris you don't want. Combine with water and salt, bring to a boil, then drop the heat and let it simmer covered for 25 to 30 minutes until it's tender but still has that pleasant chew.

Toast the almonds:

While the farro does its thing, put your almonds in a dry skillet over medium heat and stir them constantly for just 2 to 3 minutes. The moment they smell fragrant and turn golden, they're done—any longer and they'll taste bitter.

Prep your produce:

Peel your oranges and segment them so you get clean pieces without the bitter pith. Slice your fennel as thin as you possibly can—a mandoline makes this easier if you have one, but a sharp knife and patience work too.

Build the base:

Once the farro has cooled, combine it in a large bowl with your fennel, orange segments, greens, and parsley. Everything should be in there before the dressing goes on so the flavors mingle.

Make the dressing:

Whisk together the oil, citrus juices, honey, mustard, salt, and pepper in a small bowl. Taste it as you go—this is where you catch any imbalance.

Dress and finish:

Pour the dressing over the salad and toss gently, then add those toasted almonds and toss again. Scatter the reserved fennel fronds on top for color and a final anise flavor, then serve right away or let it chill.

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There's something almost meditative about slicing fennel so thin it's nearly translucent, and I realized that's when I started actually tasting what I was making instead of just going through the motions. That simple act of presence changed how I approached cooking entirely.

Why This Salad Works Year-Round

In summer, when everything feels heavy, this salad is refreshingly bright and cool. In winter, when citrus peaks and fresh greens are still available, it reminds you that salad doesn't have to be a summer-only meal. The warm farro and toasted almonds give it enough substance that you won't feel like you're eating a side dish.

The Secret to Making It Ahead

I learned this the hard way—if you must make components ahead, keep the farro separate from the dressing, and store your greens in a separate container. Assembly takes literally three minutes, and you'll end up with a salad that tastes fresh instead of sad and wilted.

Variations That Actually Work

Once you understand how these flavors talk to each other, you can riff on it without losing the core identity. I've added pomegranate seeds in the fall, used blood oranges for a different color story, and even swapped the almonds for hazelnuts when I had them on hand.

• Try adding grilled chicken or a can of chickpeas if you want more protein.
• Blood oranges or grapefruit will shift the flavor profile while keeping the same spirit alive.
• Barley or quinoa work if you need a gluten-free version, though the cooking time might change slightly.

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This salad has become my answer to when someone asks what to bring to a dinner party—it travels well, it's interesting, and it somehow makes people feel nourished instead of just full. That's the real gift of cooking something with intention and care.

Recipe Questions

→ Can I make this farro bowl ahead of time?

Yes, this dish prepares wonderfully in advance. Cook the farro and store it separately from the vegetables and dressing. Combine everything just before serving to maintain the crisp texture of the fennel and arugula.

→ What can I substitute for farro?

Barley offers a similar chewy texture, while quinoa works well for a lighter option and gluten-free alternative. Both substitutions maintain the wholesome grain base that pairs beautifully with the citrus and fennel.

→ How do I properly slice fennel?

Trim the stalks and remove any tough outer layers. Cut the bulb in half lengthwise, remove the core, then slice thinly crosswise for delicate ribbons that complement the farro beautifully. Save the frilly fronds for a garnish.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, pan-seared shrimp, or chickpeas make excellent protein additions. The bright citrus flavors pair especially well with seafood and poultry.

→ How long does the dressing stay fresh?

The citrus vinaigrette keeps well in a sealed container for up to one week. Store it in the refrigerator and give it a good shake or whisk before using, as the ingredients may separate slightly.

→ What other citrus fruits work in this bowl?

Blood oranges add stunning color and sweeter notes, while grapefruit provides a more tart, complex flavor. Both options work wonderfully in the dressing and as segments throughout the salad.