Farro Salad Fennel Oranges Almonds

There was a morning last spring when I opened the fridge and found a lonely fennel bulb, two oranges going soft, and a bag of farro I'd bought on a whim. I wasn't planning anything fancy, just something to use what I had. What came together in that bowl ended up being one of those accidental recipes that I've made at least a dozen times since, each time remembering that quiet Saturday when I wasn't trying too hard.

I first made this for a friend who claimed she didn't like grain salads. She ate two bowls and asked for the recipe before she left. It wasn't anything I'd planned to impress her with, just what felt right that afternoon. The fennel was the surprise star, she said, sweet and anise-y but not overpowering. I think the oranges helped, their juice mingling with the vinaigrette and softening any sharp edges.

Ingredients

• Farro: This ancient grain has a nutty flavor and stays pleasantly chewy, never mushy, which is why I prefer it over quinoa for salads like this.
• Fennel bulb: Slice it as thin as you can manage; the thinner it is, the more delicate and sweet it tastes, and those frilly fronds make the prettiest garnish.
• Oranges: Use whatever oranges look good, but if you can find blood oranges, their deep color and slightly tart sweetness make this salad look like it belongs in a magazine.
• Red onion: A small one is plenty; its sharpness mellows when tossed with the citrus and vinaigrette, adding just the right bite.
• Mixed salad greens: I like a mix with arugula for a peppery note, but anything tender and leafy works beautifully here.
• Sliced almonds: Toasting them for just a few minutes makes them fragrant and crunchy, and that little extra step is absolutely worth it.
• Extra virgin olive oil: Use a fruity one if you have it; the oil carries all the other flavors and ties the salad together.
• Orange juice: Freshly squeezed is best, even if it's just from one of the oranges you're segmenting.
• White wine vinegar: It's gentler than red wine vinegar and doesn't overpower the delicate orange and fennel flavors.
• Dijon mustard: Just a teaspoon helps emulsify the vinaigrette and adds a subtle, tangy depth.
• Honey: A touch of sweetness balances the acidity and brings out the natural sugars in the fennel and oranges.

Instructions

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Cook the farro:

Rinse the farro under cold water, then simmer it in salted water for 20 to 25 minutes until it's tender but still has a pleasant chew. Drain it well and let it cool slightly so it doesn't wilt your greens later.

Toast the almonds:

While the farro bubbles away, toast the sliced almonds in a dry skillet over medium heat, shaking the pan often. They'll turn golden and smell incredible in just 2 to 3 minutes, so don't walk away or they'll burn.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, orange juice, vinegar, Dijon, honey, salt, and pepper until it looks smooth and emulsified. Taste it and adjust the seasoning; it should be bright and balanced.

Assemble the salad:

Toss the cooled farro with the thinly sliced fennel, orange segments, red onion, and greens in a large bowl. Drizzle the vinaigrette over everything and toss gently, letting the dressing coat every bite.

Finish and serve:

Sprinkle the toasted almonds and a few fennel fronds on top for color and crunch. Serve it right away while everything is fresh and bright.

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There was an evening last summer when I brought this salad to a backyard dinner, and it sat on the table alongside heavier, richer dishes. By the end of the night, my bowl was the only one scraped clean. Someone said it tasted like the kind of thing you'd eat on a terrace in Sicily, and even though I'd never been, I liked imagining that. Food has a way of taking you places, even if it's just in your mind.

How to Store and Meal Prep

I've learned that this salad holds up surprisingly well if you keep the components separate. Cook the farro up to three days ahead and store it in the fridge in an airtight container. Prep the fennel, onion, and oranges the night before, but keep them in separate containers so nothing gets soggy. The vinaigrette can sit in a jar in the fridge for up to a week; just shake it before using. When you're ready to eat, toss everything together with the greens and almonds, and it tastes like you just made it.

Variations and Substitutions

If you can't find farro or need a gluten free option, try cooked quinoa or wild rice; they won't have the same chewy texture, but they'll still be delicious. Swap the almonds for walnuts or pistachios if that's what you have on hand. For a heartier version, I sometimes add a can of drained chickpeas or some shredded rotisserie chicken. Blood oranges make this salad look stunning, but regular navels or even grapefruit segments work beautifully too. If fennel isn't your thing, try thinly sliced celery for crunch with a milder flavor.

Serving Suggestions

This salad works as a light main dish on its own, but it also shines as a side next to grilled fish or roasted chicken. I've served it at brunches, and it feels elegant without any fuss. A crisp Sauvignon Blanc or a dry rosé pairs wonderfully, echoing the citrus and fennel notes.

• Serve it in shallow bowls so you can see all the colors and textures.
• Add a sprinkle of flaky sea salt right before serving for an extra pop of flavor.
• If you have leftover fennel fronds, chop them finely and mix them into the vinaigrette for an herby twist.

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This is the kind of salad that makes you feel good about eating well without feeling like you're missing out on anything. It's bright, satisfying, and full of life, just like those spring mornings when you throw things together and everything somehow works.

Recipe FAQs

→ Can I make this farro bowl ahead of time?

Absolutely. This grain bowl actually improves after a few hours in the refrigerator as the vinaigrette penetrates the farro and flavors meld together. Store components separately and combine just before serving to maintain the crisp texture of the almonds and fresh vegetables.

→ What can I substitute for farro?

Spelt berries, barley, or wheat berries work beautifully as substitutes. Cook them according to package directions until tender but still chewy. Quinoa or brown rice are lighter options that cook faster but won't provide the same satisfying chewy texture.

→ How do I properly slice fennel?

Trim the fronds and save them for garnish. Cut the bulb in half lengthwise and remove the tough core. Place each half flat-side down and slice thinly crosswise for the best texture. A mandoline creates perfectly uniform slices if you have one.

→ Is this dish gluten-free?

Traditional farro contains gluten as it's a wheat variety. For a gluten-free version, substitute with quinoa, brown rice, or millet. Ensure your mustard and other packaged ingredients are certified gluten-free if needed.

→ How do I segment oranges properly?

Cut off the top and bottom of the orange to create stable surfaces. Following the curve, slice away the peel and white pith. Hold the orange over a bowl and cut between the membranes to release perfect segments. Squeeze the remaining membrane to capture extra juice for the dressing.

→ Can I add protein to make it more substantial?

Grilled chicken breast, shrimp, or chickpeas are excellent protein additions. Crumbled feta or goat cheese also works well. Add these in step 4 when tossing the ingredients together so they're evenly distributed throughout the bowl.