Farro Salad With Fennel Oranges (Printable version)

Nutty farro meets crisp fennel and juicy oranges with toasted almonds in a zesty citrus dressing.

# What You'll Need:

→ Grain

01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Produce

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley

→ Nuts

08 - 1/2 cup sliced almonds, toasted

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Rinse farro under cold water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but still chewy. Drain excess water and allow to cool completely.
02 - Toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Transfer to a plate and set aside.
03 - In a large mixing bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and fresh parsley.
04 - Whisk together olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until well emulsified.
05 - Pour dressing over salad mixture and toss gently to evenly coat all components.
06 - Add toasted almonds and toss lightly to incorporate. Garnish with reserved fennel fronds. Serve immediately or refrigerate for chilled service.

# Expert Tips:

01 -
  • It holds up brilliantly in the fridge, so you can make it once and eat well for three days straight without getting bored.
  • The combination of textures—creamy farro, crisp fennel, juicy citrus, and crunchy almonds—makes every bite feel intentional and satisfying.
02 -
  • Don't dress the salad more than thirty minutes before serving unless you want your greens to wilt into submission—the farro can handle it, but the arugula or spinach cannot.
  • Toasting almonds yourself makes an almost embarrassing difference, and it's worth the three minutes and one extra pan just for that nutty depth.
03 -
  • Make the dressing in a jar you can seal and shake rather than whisking in a bowl—it emulsifies better and you can save any leftovers for tomorrow's lunch without transferring it.
  • If you're batch cooking for the week, keep the dressing separate and only combine everything the night before you plan to eat it so the greens stay perky.
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