Farro Salad With Fennel Oranges Almonds (Printable)

Nutty farro meets crisp fennel and citrus sweetness in this vibrant Mediterranean bowl.

# What You’ll 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 It:

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, or until farro is tender but still chewy. Drain any excess water and allow to cool completely.
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 and set aside.
03 - In a large bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and chopped 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 well combined.
05 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
06 - Add toasted almonds and toss lightly to incorporate. Garnish with reserved fennel fronds. Serve immediately or chilled.

# Expert Advice:

01 -
  • It's the kind of salad that feels fancy enough for company but simple enough for a Tuesday lunch when you need something real.
  • The combination of sweet oranges, licorice-like fennel, and nutty farro keeps your palate interested bite after bite.
  • Make it once and you'll find yourself doubling the batch because it actually tastes better the next day.
02 -
  • If you don't toast the almonds separately, they'll stay too hard and sound like teeth when you eat them—toasting them first is non-negotiable.
  • Don't dress this salad more than a few hours ahead or the fennel will become too soft and the greens will wilt; add the dressing no more than 2 hours before serving.
03 -
  • Make your dressing in a jar so you can shake it right before serving—this prevents the oil from separating and keeps everything emulsified and glossy.
  • If your fennel is particularly strong and anise-forward for your taste, slice it thinner and let it sit in the dressing for 15 minutes before adding the other ingredients—this mellows it out beautifully.
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