Farro Salad With Fennel Oranges

There's something about the smell of toasting almonds that pulls me right back to a Tuesday afternoon when my neighbor knocked on my door asking if I had any bright ideas for lunch. She'd just come back from the farmers market with a bunch of fennel and some beautiful oranges, and honestly, I had no plan either. We ended up throwing together this salad on the spot, and by the time we sat down to eat it, we couldn't stop talking about how the nutty farro played against the brightness of the citrus. That casual experiment became something I make all the time now.

I made this for a potluck once where everyone was bringing heavy casseroles, and I wasn't sure how a salad would land. When I set it down on the table, people actually went quiet for a second, then started filling their plates immediately. Someone asked for the recipe before dessert was even served, and I remember feeling genuinely proud of something so simple.

Ingredients

• Uncooked whole grain farro: This stuff has a wonderful chewy texture that holds up beautifully to dressing without turning mushy—grab a full cup and measure it dry.
• Water and kosher salt: The salt goes into the cooking liquid so the farro actually tastes like something before the dressing even hits it.
• Medium fennel bulb: Slice it thin enough that you can almost see through it, and don't forget those delicate fronds at the top—they're edible and add a nice anise whisper.
• Large oranges: Peel them fully and segment them carefully so you get clean pieces without all the bitter white pith.
• Arugula or baby spinach: Use whichever one you have or prefer; the peppery bite of arugula is beautiful here but spinach works just as well.
• Fresh parsley: Chop it right before you build the salad so it stays bright green and vibrant.
• Sliced almonds, toasted: This is non-negotiable—toasting them yourself for a few minutes makes them taste infinitely better than raw ones.
• Extra-virgin olive oil: This is your base, so use something you actually like the taste of.
• Fresh orange juice and lemon juice: Squeeze these yourself if you can; the difference is real and worth those two minutes.
• Honey or maple syrup: Just a teaspoon to balance the acid and add a subtle sweetness that rounds everything out.
• Dijon mustard: An emulsifier and flavor builder that keeps the dressing from tasting one-dimensional.
• Sea salt and freshly ground black pepper: Taste as you go when mixing the dressing and adjust these to your preference.

Instructions

Rinse and cook the farro:

Run the farro under cold water until the water runs clear, then combine it with 3 cups fresh water and salt in a saucepan. Bring it to a boil, then lower the heat, cover, and let it simmer for about 25 to 30 minutes until you can bite a grain and it's tender but still has a little chew to it. Drain it well and spread it on a plate to cool—this stops the cooking and keeps the texture right.

Toast the almonds:

While the farro is going, heat a dry skillet over medium heat and add your sliced almonds, stirring them around for 2 to 3 minutes until they turn golden and smell absolutely incredible. Pour them onto a plate immediately so they don't burn in the residual heat.

Prep and combine the salad base:

Once the farro has cooled, toss it into a large bowl with the thinly sliced fennel, orange segments, greens, and chopped parsley. Don't overdress it mentally at this point—just get everything in there gently.

Build the dressing:

In a small bowl or jar, whisk together the olive oil, fresh orange juice, fresh lemon juice, honey, Dijon mustard, salt, and pepper until it looks cohesive and tastes balanced to you. Taste it on a piece of fennel if you need to adjust anything.

Dress the salad:

Pour that dressing right over everything and toss gently but thoroughly so every component gets coated. The farro will absorb a lot of the flavor, which is exactly what you want.

Finish and serve:

Scatter the toasted almonds over the top and toss once more, then garnish with those reserved fennel fronds. Serve it right away while everything is fresh and bright, or chill it for a couple hours if you prefer it cold.

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There's a moment right after you toss everything together where the colors pop and the smell hits you—all that citrus and fennel and nuttiness—and you realize you've made something really beautiful. It's one of those dishes that makes you slow down and actually enjoy eating instead of just getting food in your face.

Why Fennel Is Your Secret Weapon Here

Fennel has this natural sweetness and that subtle licorice thing that people either love or think they don't like until they taste it sliced paper-thin in something like this. When you cut it thin enough, it becomes almost delicate and lets other flavors shine while still adding real character. I've converted skeptics with this salad more times than I can count, just by slicing it properly and not using too much.

Citrus Vinaigrette Magic

The reason you squeeze your own orange and lemon juice here instead of using bottled is that bottled juice tastes sharp and one-dimensional, whereas fresh juice has this rounded brightness that makes you want another bite. The honey smooths out the acid, the mustard adds body, and the olive oil brings it all together into something that actually tastes intentional. It's a simple dressing but it's the thing that takes this from just a pile of salad into something memorable.

Make It Your Own

This salad is honestly pretty forgiving and actually encourages you to play around with it. Swap grains if you want—barley has a similar chew, and quinoa works if you're avoiding gluten. Toss in some grilled chicken if you need more protein, or scatter some chickpeas if you're keeping it vegetarian and want something more substantial.

• Blood oranges or grapefruit will give you a different flavor story but work beautifully if that's what you have.
• Save any extra dressing in a jar and use it on grain bowls or roasted vegetables for the next few days.
• This salad keeps fine for a couple of days in the fridge, though the almonds will soften a bit if you toss them in too early.

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This is the kind of salad that shows up in your regular rotation without you really planning it. You get comfortable making it, people ask you to bring it to things, and somehow it becomes part of who you are as a cook.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. Prepare the farro up to 2 days in advance and store separately from the dressing and fresh ingredients. Combine everything within an hour of serving for best texture and flavor.

→ What other grains work well here?

Barrow, spelt, wheat berries, or even quinoa make excellent substitutes. Adjust cooking times accordingly—quinoa cooks faster while whole wheat berries may need additional time.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The arugula may wilt slightly but flavors will meld beautifully. Add fresh greens if serving after the first day.

→ Can I add protein to make it more filling?

Grilled chicken, chickpeas, white beans, or crumbled feta cheese all complement the Mediterranean profile. For vegan protein, consider adding quinoa or hemp seeds.

→ What's the best way to slice fennel?

Trim the stalks and root end, then cut the bulb in half lengthwise. Remove the tough core, then slice thinly crosswise for delicate ribbons. A mandoline works perfectly for consistent thickness.

→ Can I use bottled orange juice?

Freshly squeezed juice provides noticeably brighter flavor, but bottled works in a pinch. If using bottled, taste and adjust honey or acid levels as needed for balance.