Farro Salad Bowl Fennel Oranges Almonds (Print)

Hearty farro tossed with crisp fennel, citrus segments, and toasted almonds in a light vinaigrette.

# Components:

→ 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

# Method:

01 - Rinse farro under cold water. Combine farro, water, and ½ 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 - 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 olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, toss cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can make it ahead and actually enjoy your evening.
  • The textures play off each other in a way that keeps every bite interesting without feeling fussy.
  • It works as a side or a full meal depending on what your day looks like.
02 -
  • Don't skip rinsing the farro, it removes excess starch and keeps the grains from clumping.
  • If your fennel is really thick, shave it with a mandoline or vegetable peeler so it stays delicate.
  • The vinaigrette can be made a day ahead and kept in a jar in the fridge, just shake it before using.
03 -
  • Let the farro cool completely before adding the greens, or they'll wilt and lose their crunch.
  • Segment the oranges over a bowl to catch the juice, then add it to your vinaigrette for extra flavor.
  • If your red onion is too sharp, soak the slices in cold water for 5 minutes and pat them dry.
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