Farro Salad with Fennel Oranges (Printable)

Hearty farro bowl with crisp fennel, juicy oranges, and toasted almonds in zesty vinaigrette.

# Required Ingredients:

→ 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 water. Combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but chewy. Drain and let cool slightly.
02 - Toast almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled farro, sliced fennel, orange segments, sliced red onion, and mixed salad greens. Drizzle vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds over the salad. Serve immediately.

# Expert Advice:

01 -
  • It's a complete meal that doesn't feel heavy, perfect for lunch boxes or weeknight dinners when you want something substantial but not complicated.
  • The textures actually matter here—toasted almonds crack between your teeth, fennel stays crisp, and farro gives you that satisfying chew that grains are supposed to have.
  • One vinaigrette does all the work, and you can make it while the grain cooks, so there's almost no real downtime.
02 -
  • Don't skip cooling the farro before mixing it into the greens—warm grain will wilt the salad into an unappetizing mush faster than you'd expect.
  • The fennel fronds genuinely matter for flavor and aren't just garnish; they're mild and feathery compared to the bulb, and they add a finishing touch that makes people ask what that subtle herbal note is.
03 -
  • Make the vinaigrette with room-temperature ingredients if you can—it emulsifies more readily and tastes less harsh than one made with cold components.
  • The mustard in the vinaigrette isn't just for flavor; it's an emulsifier that keeps the oil and vinegar from separating, which means your salad dressing actually stays mixed instead of pooling at the bottom of the bowl.
Go Back