Farro Salad Bowl with Fennel, Oranges & Almonds

There's something about the moment citrus hits a warm grain that makes you pause mid-chop and just breathe in the kitchen. I discovered this farro salad on an ordinary Tuesday when I had a fennel bulb threatening to wilt and blood oranges sitting on the counter, and somehow combining them with nutty farro felt like the most obvious solution. The first bite surprised me—that contrast of chewy grain, crisp vegetable, and bright fruit all held together by a whisper of mustard and honey changed how I thought about lunch bowls entirely.

I made this for my sister's book club gathering last spring, and watching everyone go back for seconds while barely making conversation told me everything. Someone asked if I'd bought it from a restaurant, which somehow felt like the highest compliment, even though the whole thing came together in under an hour with zero fancy technique. That afternoon reminded me why simple, honest food often wins—it doesn't try too hard, and it lets the good ingredients speak for themselves.

Ingredients

• Farro: This ancient grain has a naturally nutty flavor and a pleasant chewiness that holds up beautifully in salads without turning mushy—just make sure you rinse it first to remove any debris.
• Fennel bulb: The anise-like sweetness mellows as it sits with the vinaigrette, and those delicate fronds are too pretty to waste, so always save them for garnish.
• Oranges: Fresh-squeezed juice goes into the vinaigrette while segments add juicy bursts throughout, so pick fruit that feels heavy for its size.
• Red onion: Sliced thin, it adds a sharp bite that keeps the whole salad from feeling one-note and syrupy.
• Almonds: Toast them yourself in a dry pan for just a few minutes—store-bought toasted ones work but homemade toasted ones fill your kitchen with that warm, nutty perfume.
• Extra-virgin olive oil: Don't skimp here since it's the backbone of your dressing and makes a real difference in the final taste.
• White wine vinegar: Milder than distilled, it plays nicely with the orange without overpowering delicate ingredients.
• Dijon mustard: Just a teaspoon acts as an emulsifier and adds a subtle sophistication without making anyone say, 'Is that mustard?'

Instructions

Prepare the farro base:

Rinse your farro under cold water until the water runs clear, then combine it with three cups of water and a pinch of salt in a medium saucepan. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 20 to 25 minutes until the grains are tender but still have a slight chew—you want them flexible, not collapsed.

Toast the almonds:

While your farro simmers, toss your sliced almonds into a dry skillet over medium heat and watch them carefully for just two to three minutes until they smell incredible and turn light golden. Transfer them to a plate immediately so they don't keep cooking from residual heat.

Build the vinaigrette:

Whisk together your olive oil, freshly squeezed orange juice, white wine vinegar, Dijon mustard, a drizzle of honey, and a small pinch each of salt and pepper in a small bowl until it looks creamy and emulsified. Taste it and adjust—the dressing should make you want to dip bread into the bowl.

Assemble everything:

Once the farro has cooled slightly, toss it gently in a large bowl with your thinly sliced fennel, orange segments, red onion slivers, and mixed greens. Drizzle the vinaigrette over everything and toss with care so nothing bruises, then let it sit for a minute so flavors can get acquainted.

Finish and serve:

Just before serving, crown the salad with your toasted almonds and those reserved fennel fronds you set aside earlier. Bring it straight to the table while everything is still cool and the greens are still perky.

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There was a quiet moment at dinner when my partner took a second bite and said, 'This tastes like spring,' which stopped me completely because we were eating it in the middle of winter. That's when I realized this salad does something almost magical—it transports you somewhere bright and Mediterranean no matter what the weather looks like outside your window.

Why This Salad Works Year-Round

The beauty of this bowl is that it shifts with the seasons without losing its character. In winter, those bright oranges and fennel become especially welcome, like edible sunshine on a gray afternoon. Come summer, blood oranges swap in for regular ones, or you can add thinly sliced peaches or nectarines to echo the same sweet-tart energy.

Making It More Substantial

While this salad stands perfectly well on its own as a vegetarian lunch, I've found that adding grilled chicken breasts sliced thin, or stirring in some warm roasted chickpeas, turns it into something heartier without overwhelming the delicate flavors already happening. Even a soft-boiled egg nestled on top works beautifully if you want to add richness and protein together.

Storage and Make-Ahead Tips

One of my favorite things about this salad is how much you can prep in advance without sacrificing anything. The farro keeps happily in the fridge for up to four days, and you can slice your vegetables the morning of without them losing their snap. Just wait to toss everything together and add the almonds right before serving, and you'll have a lunch that tastes freshly made even if you spent five minutes assembling it.

• Store undressed farro and vegetables in separate containers so you control the moisture and texture until the last moment.
• Make extra vinaigrette and keep it in a jar in the fridge—it's fantastic on roasted vegetables or grain bowls all week long.
• If your salad greens wilt slightly before serving, give them an ice bath for five minutes and they'll perk right back up.

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This salad has become my answer to the question of what to bring to almost any gathering, and the answer to what to make when I want to feel like I'm eating somewhere beautiful. It's the kind of dish that reminds you why cooking doesn't always need to be complicated to feel worthwhile.

Recipe FAQs

→ 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 as alternatives. Adjust cooking time based on the grain you choose.

→ 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 integrity.

→ Can I add protein to make it more filling?

Grilled chicken, chickpeas, or even crumbled feta cheese make excellent additions while maintaining the Mediterranean profile.

→ What's the best way to slice fennel?

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