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

Hearty farro meets bright citrus and crisp fennel in this refreshing Mediterranean bowl.

# 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
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

# Directions:

01 - Rinse farro under cold water. Combine farro, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender with a chewy texture. Drain and 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.
03 - In a small bowl, whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified and well combined.
04 - In a large salad bowl, combine cooled farro with fennel, orange segments, red onion, and mixed greens. Drizzle vinaigrette over the mixture and toss gently until evenly coated.
05 - Top with toasted almonds and reserved fennel fronds. Serve immediately while flavors are fresh.

# Helpful Tips:

01 -
  • It actually tastes better the next day as flavors meld, making it perfect for meal prep without any soggy regrets.
  • One bowl feels substantial enough to be your entire lunch, yet light enough that you don't crash mid-afternoon.
  • The toasted almonds add this unexpected crunch that keeps you coming back for another bite long after you've finished.
02 -
  • If you cook farro with the lid on, steam gets trapped and you end up with mushy grains instead of that perfect tender-chewy texture—uncovered is the only way.
  • Don't dress the salad too far ahead if you're using delicate greens, but the farro, fennel, and citrus can actually sit with the vinaigrette for hours and taste even better as flavors meld together.
03 -
  • Segment your oranges over a small bowl to catch all the juice, then strain out the seeds and use that liquid in your vinaigrette for maximum citrus flavor without wasting a drop.
  • If you find fennel's licorice notes too strong, shave it even thinner and let it marinate in the dressing for a few minutes—the acid mellows it beautifully.
Go Back