Farro Salad with Fennel Oranges

There's something about late January that makes me crave bright, clean flavors, and this farro salad practically saved me during a particularly gray week. A friend had brought a similar bowl to a potluck, and I remember being struck by how the warm nutty farro played against the sharp bite of fennel and the sweet citrus—it felt both grounding and energizing at once. I went home determined to recreate it, tweaking things until the balance felt exactly right for my kitchen and palate.

I served this at a casual Sunday dinner with neighbors last spring, and what stuck with me wasn't just that people went back for seconds—it was how my friend asked for the recipe while still eating, fork halfway to her mouth. That's when I knew the balance of flavors was genuinely working, not just tasting good in my own kitchen.

Ingredients

• Farro: The whole grain that holds up beautifully to vinaigrette without turning mushy; I always rinse it first because it reduces the dusty starch coating and the final texture is cleaner.
• Water and salt: The farro needs enough liquid to fully hydrate, and salting the cooking water means the grain itself is seasoned from the start—a small move that saves you from underseasoning later.
• Fennel bulb: Slice it thin enough that you can almost see through it; the delicate pieces stay crisp and let that subtle anise flavor come through without overwhelming the bowl.
• Oranges: Peel and segment them fresh rather than using canned, and catch the juices in a bowl—you'll use some for the vinaigrette and it deepens the citrus note naturally.
• Red onion: The thin slices add a slight bite that keeps the salad from feeling too sweet or one-dimensional.
• Mixed salad greens: Any tender green works; I use what looks fresh at the market, whether that's arugula, spring mix, or baby spinach.
• Almonds: Toast them yourself in a dry skillet rather than buying pre-toasted—you'll taste the difference immediately, and your kitchen smells incredible while it happens.
• Extra-virgin olive oil: This is not the time to use ordinary oil; the quality matters because it's the main flavor carrier in the vinaigrette.
• Orange juice, white wine vinegar, Dijon mustard, and honey: Together they create a vinaigrette that's bright without being sharp, balanced without being flat—the mustard emulsifies everything so it actually coats the grains.

Instructions

Prepare and cook the farro:

Rinse the farro under cold water until the water runs mostly clear, then combine it with 3 cups fresh water and salt in a medium saucepan. Bring it to a boil—you'll see the water turn opaque and slightly foamy—then lower the heat so it simmers gently for 20 to 25 minutes. You're looking for grains that are tender but still have a slight resistance when you bite them, not soft all the way through.

Toast the almonds:

While the farro simmers, put the sliced almonds in a dry skillet over medium heat and listen for them to start crackling and popping after about a minute. Shake the pan frequently and watch them carefully—they go from golden and fragrant to burnt surprisingly fast, usually around 2 to 3 minutes total. Transfer them immediately to a plate so they stop cooking.

Build the vinaigrette:

In a small bowl, whisk together the olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey until the mixture emulsifies and turns slightly creamy-looking. Taste it and adjust the salt and pepper until it feels balanced—it should be bright and assertive, not shy about its flavors.

Combine everything:

Drain the farro if there's any remaining liquid and let it cool for a few minutes so it's warm rather than hot. Toss the farro together with the sliced fennel, orange segments, red onion, and salad greens in a large bowl, then drizzle the vinaigrette over everything and toss gently so the dressing coats the grains evenly without crushing the greens.

Finish and serve:

Scatter the toasted almonds over the top and finish with the reserved fennel fronds for a light herbal note and visual interest. Serve right away while the almonds are still crackling and the greens haven't begun to wilt.

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What I love most about this salad is how it transformed from being just another weeknight dinner idea into something I actually look forward to making. It's the kind of dish that reminds me why cooking for yourself and others is worth the small effort.

Why Farro Over Other Grains

Farro has a naturally nutty, almost wheaty flavor that pairs beautifully with citrus and anise in a way that brown rice or quinoa just don't quite achieve. The texture when cooked properly is the real magic though—it stays chewy and interesting rather than becoming soft and indistinct like some grains do. I've tried this salad with spelt and barley when farro wasn't on hand, and while they work, farro feels like it was made for this specific combination.

Timing and Make-Ahead Options

The beauty of this salad is that you can prepare most components ahead of time without sacrificing quality. Cook the farro up to a day in advance and store it in the refrigerator—just bring it to room temperature before assembling. The vinaigrette lasts three days covered, and you can slice the fennel and onion several hours ahead if you keep them in a container of cool water, which keeps them crisp and takes the edge off the raw onion bite.

Variations and Additions

The core of this salad is flexible, which is one reason it works so well in my regular rotation. I've added grilled chicken when I wanted extra protein, scattered in some chickpeas for a vegetarian protein boost, and experimented with blood oranges in winter for their deeper color and slightly different flavor profile. One fall I added some crispy chickpeas tossed in smoked paprika, and another time I threw in some toasted walnuts instead of almonds because that's what I had on hand. The constants are the farro and the vinaigrette—those carry the dish.

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This salad has become my answer to the question of what to make when I want to eat well but not spend my entire evening in the kitchen. Every element here is meant to be enjoyed, and the time you spend making it is genuinely minimal.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. The flavors actually improve after sitting for a few hours. Store the vinaigrette separately and toss just before serving to maintain the crisp texture of vegetables and nuts.

→ What can I substitute for farro?

Spelt, barley, or wheat berries work beautifully as alternatives. Adjust cooking time accordingly since these grains may require longer simmering to reach tender consistency.

→ How do I prevent the almonds from getting soggy?

Add toasted almonds right before serving. If meal prepping, store them in a separate container and sprinkle on top when ready to eat for maximum crunch.

→ Can I use bottled orange juice?

Freshly squeezed juice delivers superior brightness and acidity. Bottled varieties often contain preservatives that can dull the vibrant flavor profile of this dish.

→ What proteins pair well with this bowl?

Grilled chicken, pan-seared shrimp, or drained chickpeas complement these Mediterranean flavors beautifully. Simply add your choice of protein to transform this into a complete main course.