Farro Salad Bowl Fennel Oranges

There's something about a bowl that smells like citrus and toasted nuts that just stops you mid-afternoon. I discovered this farro salad on a surprisingly warm March day when I opened my pantry looking for something that felt both substantial and bright, and somehow this combination of nutty grain, crisp fennel, and juicy orange segments just made sense. My kitchen filled with the aroma of toasting almonds, and I realized I'd stumbled onto something I'd be making again and again.

I made this for a potluck last spring when everyone else brought heavy casseroles, and watching people come back for seconds of a grain salad felt like winning something. One friend asked what made it taste so alive, and I realized it was just the combination of fresh citrus and that whisper of Dijon mustard doing quiet magic in the background.

Ingredients

• Farro: This pearl-like grain has a tender-yet-chewy texture that actually improves when it absorbs the vinaigrette, so don't skip the rinsing step or you'll get a gummy mess.
• Fennel bulb: Slice it paper-thin so it stays crisp and its subtle anise flavor doesn't overpower; the fronds are your secret weapon for garnish and they're too good to discard.
• Oranges: Freshly segmented oranges release their own juice into the salad, which deepens the dressing naturally and keeps everything moist without extra oil.
• Red onion: Thinly sliced gives you sharpness without the bite, and the color against the orange is almost worth making this salad for the visual alone.
• Almonds: Toast them yourself in a dry skillet—it takes three minutes and transforms them from ordinary to something that tastes like you actually care.
• Extra-virgin olive oil: This isn't the time to use cooking oil; the olive oil carries the entire flavor profile.
• Orange juice and white wine vinegar: These create a dressing that tastes like springtime in a bowl, with neither overpowering the other.
• Dijon mustard: Just a teaspoon acts as an emulsifier and adds a gentle sharpness that makes you wonder why it tastes so sophisticated.
• Honey: A small amount rounds out the acidity and gives the dressing a whisper of sweetness that balances the fennel's earthiness.

Instructions

Rinse and cook the farro:

Run the farro under cold water for a minute—this removes excess starch and prevents that sticky feeling. Combine it with water and salt in a saucepan, bring it to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes until each grain is tender but still has a slight chew.

Toast the almonds:

While the farro does its thing, warm a dry skillet over medium heat and add the sliced almonds, stirring constantly for about 2 to 3 minutes until they're golden and smell nutty. This step only takes a moment but makes a real difference in the final taste.

Build the vinaigrette:

In a small bowl, whisk together the olive oil, orange juice, vinegar, mustard, and honey until everything emulsifies into a silky coating. Taste it and adjust the salt and pepper until it feels balanced on your tongue.

Assemble the salad:

Let the farro cool for a few minutes, then toss it into your largest bowl with the sliced fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over everything and toss gently so nothing gets crushed.

Finish and serve:

Scatter the toasted almonds across the top and tear a few fennel fronds over the whole thing for a final touch of elegance. Serve immediately or let it sit for an hour so the flavors can deepen.

Save

My sister brought her kids over and even my five-year-old nephew asked for more, which never happens with vegetables. Watching him eat an entire bowl of salad without being asked felt like a small kitchen victory, the kind that reminds you why you bother getting creative with grain bowls.

Why This Salad Works Year-Round

What makes this bowl so versatile is that it doesn't depend on one season's perfection. In winter, blood oranges bring a deeper color and slightly tart complexity; in spring, the crisp fennel feels like something you've been craving. Summer calls for more greens and perhaps a handful of arugula for peppery bite, while fall is when I sometimes add pomegranate seeds alongside the orange segments for textural surprise.

The Magic of Vinaigrette Timing

I learned the hard way that this salad actually improves when you dress it an hour before serving, letting the warm farro soak up all that citrus-forward dressing. The flavors marry and deepen in a way that tastes almost intentional, like you planned for this transformation instead of just hoping it would turn out okay. The key is tossing everything together while the farro is still slightly warm so it's receptive to the flavors.

Make It Your Own

The beauty of grain bowls is that they're forgiving canvases for whatever you have on hand or whatever your mood demands. I've made versions with chickpeas stirred through for extra protein, added crispy chickpeas for textural contrast, and once threw in some crumbled feta right at the end even though it technically breaks the dairy-free promise. The core of orange, fennel, and toasted almonds creates such a solid flavor foundation that almost anything you layer on top will work.

• For a protein boost, toss in white beans, chickpeas, or grilled chicken breast torn into bite-sized pieces.
• Swap the almonds for walnuts or pine nuts if that's what's living in your pantry.
• A handful of pomegranate seeds, fresh herbs like mint or parsley, or even some thinly sliced radicchio will add depth and color.

Save

This salad has become my go-to when I want something that feels like care in a bowl—substantial enough for lunch but light enough for dinner. It's the kind of recipe that whispers rather than shouts, letting each ingredient have its moment while creating something that tastes far more complex than the simple list of components suggests.

Questions & Answers

→ Can I make this ahead of time?

Absolutely. Prepare the farro and vinaigrette up to 2 days ahead. Store them separately in the refrigerator and toss with fresh vegetables and oranges just before serving for the best texture.

→ What can I substitute for farro?

Spelt, barley, or wheat berries work well as alternatives. Adjust cooking time accordingly—spelt and barley may need 10-15 minutes longer to become tender.

→ How do I prevent the farro from getting mushy?

Cook until tender but still slightly chewy, typically 20-25 minutes. Drain immediately once done and spread on a baking sheet to cool quickly, preventing further cooking.

→ Can I add protein to make it more filling?

Yes, grilled chicken breast, chickpeas, or crumbled feta cheese pair beautifully. For a vegan protein boost, try adding white beans or roasted chickpeas.

→ How should I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Note that the almonds may lose some crunch—add fresh toasted nuts when serving leftovers.