Farro Salad with Fennel Oranges (Printable View)

Hearty farro meets crisp fennel, bright oranges, and toasted almonds in a light citrus dressing.

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - ½ teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - ½ 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 - ½ teaspoon honey
14 - Salt and black pepper to taste

# How To Make It:

01 - Rinse farro under cold water. Combine farro, 3 cups water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender with a chewy texture. Drain and allow to cool slightly.
02 - While farro cooks, 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 3 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, and salt and pepper to taste until emulsified.
04 - In a large salad bowl, combine cooled farro with sliced fennel, orange segments, red onion, and mixed salad greens. Drizzle vinaigrette over the salad and toss gently to coat evenly.
05 - Sprinkle toasted almonds and reserved fennel fronds over the top of the salad. Serve immediately.

# Expert Advice:

01 -
  • It tastes even better the next day, making it perfect for meal prep without feeling like you're eating leftovers.
  • The nutty grain and bright citrus combination feels fancy enough for guests but casual enough for a Tuesday lunch.
  • You can have this ready in under an hour with zero fuss, and it actually celebrates each ingredient instead of burying them.
02 -
  • Don't dress this salad more than 20 minutes before serving if you want the greens to stay crisp—the vinaigrette will wilt them gradually, which is fine for leftovers but not ideal for fresh eating.
  • The farro absorbs the dressing as it sits, so if you're making this ahead, keep the dressing separate and toss everything together just before serving or eating.
03 -
  • Make the dressing first so it's ready to coat everything while the farro is still warm and more receptive to absorption.
  • Slice your fennel paper-thin with a mandoline or sharp knife; the thinner it is, the more it softens and marries with the other flavors.
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