Farro Salad with Fennel Oranges Almonds (Print View)

Hearty farro meets crisp fennel, sweet oranges, and toasted almonds in a light citrus vinaigrette.

# 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 Prepare:

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 but chewy. Drain and let cool slightly.
02 - While farro cooks, toast sliced 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, and ½ teaspoon honey until emulsified. Season with salt and black pepper to taste.
04 - In a large salad bowl, combine cooled farro, sliced fennel, orange segments, red onion, and mixed salad greens. Drizzle vinaigrette over the salad and toss gently until evenly coated.
05 - Sprinkle toasted almonds and reserved fennel fronds on top of the salad. Serve immediately while flavors are vibrant.

# Expert Advice:

01 -
  • It's a complete meal that doesn't need anything else, so weeknight dinner suddenly becomes manageable.
  • The textures are incredible—chewy farro, crisp fennel, juicy orange segments, and crunchy toasted almonds all in one bite.
  • You can make it ahead and it actually tastes better the next day as the flavors meld together.
  • It's naturally vegetarian and dairy-free, so it works for almost everyone at the table.
02 -
  • Don't skip toasting the almonds—it's the difference between a pleasant crunch and a moment of flavor that makes you pause and notice.
  • Let the farro cool slightly before dressing it, but while it's still warm enough to absorb some of the vinaigrette—this is where the magic happens.
  • If you're making this ahead, dress it just before serving so the greens don't turn into soup, but the farro and other components are happy to wait in the refrigerator for hours.
03 -
  • Buy whole almonds and toast them yourself instead of pre-sliced—they taste dramatically better and fresher.
  • If your farro seems to be cooking unevenly, stir it once halfway through simmering so every grain cooks at the same rate.
  • Keep the fennel fronds separate and add them just before serving so they stay bright and feathery instead of wilting into the salad.
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