Farro Salad With Fennel Oranges Almonds (Printable View)

Wholesome farro with fennel, citrus, and almonds in zesty dressing

# 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. Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender but still chewy. Drain excess water and cool completely.
02 - Toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
03 - In a large bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and fresh 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 emulsified.
05 - Pour vinaigrette over salad and toss gently to coat all ingredients evenly.
06 - Add toasted almonds and toss lightly. Garnish with reserved fennel fronds. Serve immediately or refrigerate until ready to serve.

# Best Practices:

01 -
  • It's the kind of salad that tastes better the next day, so you can make it ahead without stress.
  • Every bite has texture—creamy farro, crisp fennel, juicy citrus, and a satisfying crunch from toasted almonds.
  • Naturally vegetarian but substantial enough that meat eaters won't feel like they're missing anything.
02 -
  • If you make this ahead, add the almonds and greens just before serving—almonds get soggy overnight and greens wilt from sitting in dressing.
  • The dressing can seem thin when you first whisk it, but it will coat the farro beautifully; don't panic and add more oil or it'll become heavy.
03 -
  • Toast your almonds in a dry pan right before serving—they'll be crunchier and more fragrant than almonds you toasted hours earlier and stored.
  • Use a microplane to zest an orange over the top just before serving for an extra hit of bright, fresh flavor that changes everything.
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