Farro Salad Bowl with Fennel, Oranges & Almonds (Printable)

Hearty farro meets bright citrus and crisp vegetables in this satisfying Mediterranean bowl.

# What You'll Need:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - 1/2 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 - 1/2 teaspoon honey
14 - Salt and black pepper to taste

# How-To Steps:

01 - Rinse farro under cold water. Combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but chewy. Drain and let cool slightly.
02 - Toast almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant. Set aside.
03 - In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, toss the cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

# Expert Suggestions:

01 -
  • It's substantial enough to eat alone but light enough that you won't feel weighed down afterward.
  • The texture contrast between tender farro, crunchy almonds, and crisp fennel keeps every bite interesting.
  • You can make it ahead and actually improve it as the flavors mingle overnight.
02 -
  • Don't drain your farro into a fine-mesh strainer if you can help it—the starchy water helps soften the outer layer while keeping the inside chewy, so a colander with bigger holes works better, or just pour it carefully into a bowl.
  • If you make this salad more than an hour ahead, hold off on adding the greens and almonds until just before serving, otherwise they'll wilt and lose their crunch.
03 -
  • Buy your almonds from a store with good turnover and keep them in an airtight container in the pantry or freezer so they don't go rancid—toasting them will hide a slight staleness but fresh almonds taste infinitely better.
  • If you can only find pre-segmented oranges, they work fine, but freshly segmented oranges taste cleaner and brighter because the juice hasn't started to oxidize.
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