Farro Salad with Fennel Oranges (Printable)

Hearty farro bowl with crisp fennel, citrus segments, and toasted almonds in light vinaigrette.

# What You 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 Make It:

01 - Rinse farro under cold water. Combine farro, 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 - Toast almonds in a dry skillet over medium heat for 2-3 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.

# Helpful Tips:

01 -
  • It fills you up without feeling heavy, perfect for lunch or a light dinner when you're tired of the same old routine.
  • The flavors actually improve if you make it ahead, so it's secretly your friend when life gets busy.
  • Every bite has texture and brightness, which makes eating vegetables feel like a pleasure instead of a chore.
02 -
  • Don't skip cooling the farro—warm grain will wilt your greens and make the dressing separate, so patience here pays off in texture and temperature contrast.
  • Toast your almonds in a dry pan without oil, as even a small amount of added fat makes them cook unevenly and sometimes turn bitter instead of golden.
03 -
  • Make the vinaigrette in a jar with a tight lid so you can shake it up whenever the oil and vinegar start to separate, and it doubles as a storage container.
  • Slice your fennel as thin as you possibly can—a mandoline is perfect here if you have one, but a sharp knife and patience will do just fine.
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