Farro Salad with Fennel Oranges Almonds

There's something about late winter that makes me crave salads that actually feel substantial. I was standing in the produce section, squeezing oranges to test their juice, when the smell of citrus mixed with the earthy scent of fennel caught me off guard and sparked this bowl into existence. It's the kind of dish that doesn't pretend to be heavy, but somehow leaves you satisfied and energized at the same time. The nutty farro grounds everything while the bright citrus keeps it light, and honestly, it became my go-to lunch when I needed something that felt both comforting and clean.

I made this for a small dinner party last spring when I was too tired to fuss with cooking but didn't want to seem unprepared. My friend Sarah arrived early and watched me toss everything together in about ten minutes, and her surprise at how elegant it looked compared to the minimal effort made me laugh—she asked for the recipe before she'd even tasted it. That moment taught me that sometimes the most impressive meals are the ones that look effortless.

Ingredients

• Farro: This ancient grain has a wonderful chewy texture and nutty flavor that holds up beautifully in a salad—it won't turn mushy if you make this ahead of time.
• Fennel bulb: Slice it paper-thin so it stays crisp and sweet, and don't throw away those feathery fronds because they're the perfect final garnish that adds both flavor and a whisper of anise.
• Oranges: Freshly squeezed juice goes into the vinaigrette while the segments become your bursts of brightness, so pick ones that feel heavy for their size and smell fragrant.
• Red onion: The thin slices add a subtle sharpness that keeps everything from feeling one-note, and if raw onion feels too intense, a quick soak in ice water mellows it out beautifully.
• Almonds: Toasting them yourself transforms them from ordinary to extraordinary—you'll hear them start to crackle and smell that warm, toasty richness that signals they're done.
• Extra-virgin olive oil: This is where the salad's richness comes from, so use something you actually like tasting on its own.
• Dijon mustard: It acts as an emulsifier in the vinaigrette, helping the oil and citrus juice become friends instead of separating.

Instructions

Start with the farro:

Rinse it under cold water to remove any dust, then combine with water and salt in a medium saucepan and bring to a boil. Once it's boiling, turn the heat down and let it simmer uncovered for 20 to 25 minutes—you're listening for it to sound quieter and watching for the grains to turn tender but still have that slight chew that makes farro special. Drain it and spread it on a plate so it cools quickly without steaming itself into mush.

Toast the almonds while farro cooks:

Pour them into a dry skillet over medium heat and stay nearby—this takes just 2 to 3 minutes and the difference between golden and burnt is about 30 seconds. You'll know they're done when they smell toasted and fragrant and look just barely darker, so trust your nose on this one.

Build the vinaigrette:

Whisk together olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey in a small bowl until it looks emulsified and cohesive. Taste it and adjust the salt and pepper—at this point it should taste bright and slightly sharp, balanced, and ready to dress everything.

Assemble your bowl:

In a large salad bowl, combine the cooled farro with thinly sliced fennel, orange segments, red onion, and salad greens, then drizzle the vinaigrette over everything and toss gently so nothing gets bruised. The greens will wilt slightly from the acidity and warmth, which is exactly what you want.

Finish and serve:

Sprinkle the toasted almonds over top and scatter those reserved fennel fronds like you're finishing a piece of art. Serve immediately so the textures stay distinct, or pack it for lunch knowing it'll taste even better by midday.

Save

There was an afternoon when my neighbor stopped by while I was eating this, and she ended up staying for the better part of an hour just talking and sharing bites. That's when I realized this salad had become something beyond nutrition for me—it was the kind of food that invites lingering and conversation without demanding attention.

Building Flavor Layers

The secret to this salad singing is understanding how each ingredient plays a different role. The farro provides the foundation and substance, the fennel brings a fresh crispness that wakes everything up, the oranges add sweetness and acidity, the red onion contributes sharpness, and the almonds deliver that satisfying richness. When you taste all of them together, none of them overshadow the others—they create this balanced conversation on your palate where you're never bored and everything feels in proportion.

Making It Your Own

Once you understand the structure of this salad, you'll find yourself playing with it naturally. I've made it with pomegranate instead of oranges in the fall, added shredded beets for earthiness, swapped in pistachios when almonds weren't around, and even tossed in some roasted chickpeas on days when I needed extra protein. The beauty is that the farro base and vinaigrette stay the same, so you're always working within a framework that works, but nothing feels repetitive or forced.

Pairing & Storage

This salad pairs beautifully with a crisp Sauvignon Blanc or even a light rosé, and it works equally well as a lunch you bring to work or a side dish at a dinner party. In the refrigerator, the components stay fresh for up to three days if you keep the dressing separate, though the greens are best added fresh right before serving. If you have leftovers, the farro actually absorbs the vinaigrette flavors overnight and becomes even more delicious, which is a rare gift in the salad world.

• Toast extra almonds and store them in an airtight container so you can grab them for other meals throughout the week.
• Save the orange juice from the leftover oranges and use it to refresh the vinaigrette if it sits for a few hours.
• If you're serving this at a gathering, assemble the salad in a large bowl and let people serve themselves rather than dressing everything ahead of time.

Save

This bowl has become my answer to the question of what to eat when you want something satisfying but not heavy, something impressive but easy, and something that feels good in your body. Make it once and you'll understand why it keeps appearing on your table.

Recipe FAQs

→ Is farro gluten-free?

Farro contains gluten as it's a type of wheat. For a gluten-free alternative, try substituting with quinoa, buckwheat, or brown rice.

→ Can I make this ahead?

Absolutely. Cook the farro up to 2 days ahead and store separately. Add the vinaigrette just before serving to keep everything crisp and fresh.

→ What other citrus works well?

Blood oranges add stunning color, while grapefruit offers a tangy twist. Even segmented tangerines or mandarins work beautifully in this bowl.

→ How do I toast almonds properly?

Place sliced almonds in a dry skillet over medium heat, stirring constantly for 2-3 minutes until golden and fragrant. Watch closely as they burn quickly.

→ What protein additions work here?

Grilled chicken, roasted chickpeas, or crumbled feta cheese all pair wonderfully. For vegan protein, try adding cubed tofu or white beans.