Farro Salad Bowl with Fennel, Oranges & Almonds

There's something about January that makes me crave brightness, and this farro salad arrived in my kitchen on one of those gray afternoons when I needed color on my plate. I'd just bought fennel at the farmers market—those pale bulbs with their feathery tops still attached—and I knew immediately they belonged with something warm and nutty. The combination of chewy farro, crisp fennel, and those pockets of juicy orange felt like an answer to a question I didn't know I was asking.

I made this for a lunch gathering last spring when my neighbor brought over a box of blood oranges from her tree, and watching people's faces light up when they tasted the combination was pure joy. Someone asked if I'd used balsamic vinegar, and I loved explaining that it was just orange juice and a touch of white wine vinegar—the citrus doing the heavy lifting. That meal turned into a three-hour conversation on the porch, and honestly, the salad was almost forgotten by the end.

Ingredients

• Farro: This ancient grain has a wonderful chewy texture and nutty flavor that holds up beautifully in a salad without turning mushy. I always rinse it first to remove any dust, and I've learned that slightly undercooking it by a minute or two keeps it from becoming too soft.
• Fennel bulb: Sliced paper-thin, fennel brings a delicate anise flavor and satisfying crunch that mellows as it sits with the vinaigrette. Reserve those feathery fronds—they're not just garnish, they're edible and add a subtle herbaceous note.
• Oranges: Fresh and segmented, they provide bursts of juice and natural sweetness that balance the savory elements. If you find blood oranges, use them without hesitation—the deep color is stunning and the flavor slightly more complex.
• Red onion: Thinly sliced and raw, it adds a sharp bite that prevents the salad from feeling too mellow. The red color also looks beautiful against the other ingredients.
• Mixed salad greens: These add volume and a lighter texture that keeps the whole bowl from feeling too heavy. I use whatever looks fresh that day—arugula, spinach, or even fresh lettuce all work beautifully.
• Sliced almonds: Toasted until they smell warm and almost caramel-like, they provide crucial crunch and richness. Toasting them yourself makes all the difference in flavor compared to raw or pre-roasted almonds.
• Extra-virgin olive oil: Use one you actually enjoy tasting, because it's the backbone of the vinaigrette and will shine through. I keep a bottle of good oil specifically for dressings.
• Orange juice: Fresh-squeezed if possible—it's the secret to making this vinaigrette taste bright rather than flat. Even if you have to squeeze it that morning, it's worth it.
• White wine vinegar: Milder and more delicate than red wine vinegar, it lets the other flavors lead. I've made this with champagne vinegar on occasion and it's equally lovely.
• Dijon mustard: Just enough to emulsify the dressing and add a subtle depth. It disappears into the background but makes the whole thing come together.
• Honey: A tiny bit rounds out the flavors and balances the acidity without making the dressing sweet.

Instructions

Start your farro:

Rinse the farro under cold water until the water runs mostly clear, then combine it with the water and salt in a medium saucepan. Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes—you're looking for grains that are tender on the outside but still have a slight chew in the center.

Toast the almonds:

While the farro is cooking, place your sliced almonds in a dry skillet over medium heat and let them toast for just 2 to 3 minutes, shaking the pan occasionally. You'll know they're ready when the kitchen fills with that toasty, warm smell and the almonds take on a light golden color.

Build your vinaigrette:

In a small bowl, whisk together the olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey until everything is combined and emulsified. Taste it and adjust the salt and pepper to your liking—remember that the farro and fennel will absorb some of the seasoning as they sit.

Assemble the salad:

Once the farro has cooled slightly, toss it together with the sliced fennel, orange segments, thinly sliced red onion, and your mixed greens in a large bowl. Drizzle the vinaigrette over everything and gently toss until each component is lightly coated but not drenched.

Finish and serve:

Scatter the toasted almonds and those reserved fennel fronds across the top, then serve the salad right away. If you're making this ahead, you can leave off the almonds and greens until just before serving so they stay crisp.

Save

There's a moment in cooking when a dish stops being just ingredients and becomes something with personality, and for me, that's when I taste this salad and realize how the bright citrus, creamy nuts, and licorice-tinged fennel somehow create something greater than the sum of their parts. It's the kind of salad that makes you feel good about what you're eating, and that feeling matters.

Making It Your Own

I've found that this salad is wonderfully forgiving and actually encourages you to play around with it based on what's in your kitchen or what you're craving. One evening I added some chickpeas for extra protein and the next time I stirred in a handful of pomegranate seeds for brightness and a completely different textural element. The structure is flexible enough that you can swap out the greens, try different citrus fruits, or even roast some beets to add earthiness.

Timing and Make-Ahead Options

The beauty of this salad is that almost everything can be prepared in advance, which makes it perfect for weeknight dinners or meal planning. You can cook the farro a day ahead and store it in the refrigerator, toast the almonds the morning of, and slice your vegetables a few hours before you plan to eat. The vinaigrette actually tastes better if it sits for a bit, so making it while the farro cooks gives the flavors time to meld.

What to Pair It With

While this salad is completely satisfying on its own, there are times when I serve it alongside something warm and simple—maybe some grilled chicken or fish if we're making it a more substantial meal. A crisp white wine like Sauvignon Blanc or even a light rosé pairs beautifully, but honestly, this salad is wonderful with just a glass of sparkling water and good conversation. Here's what I always remember to do when serving:

• Taste and adjust the seasoning one more time right before plating, since salt and vinegar levels can shift as things sit together.
• If you've made this ahead, let it come to room temperature for a few minutes before serving so the flavors taste their brightest.
• Don't be shy with the fennel fronds—they're genuinely delicious and add a wisp of herbal flavor that ties everything together.

Save

This salad reminds me that some of the best meals come from letting good ingredients speak for themselves, rather than overcomplicating things. Make it, enjoy it, and if you find a combination that makes it even better for you, I'd love to know.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this bowl keeps well for 2-3 days when refrigerated. Store the vinaigrette separately and toss just before serving to maintain crisp textures.

→ What can I substitute for farro?

Spelt, barley, or wheat berries work beautifully. Quinoa offers a lighter, gluten-free alternative with similar cooking time.

→ How do I prevent the oranges from getting mushy?

Segment the oranges carefully, removing all membrane and pith. Add them last and toss gently to preserve their juicy texture.

→ Can I add protein to make it more filling?

Grilled chicken, chickpeas, or white beans complement the Mediterranean flavors perfectly. Feta cheese also adds protein and tangy richness.

→ What's the best way to slice fennel?

Use a sharp knife or mandoline to create thin, uniform slices. The fronds make a beautiful garnish—don't discard them!