Farro Salad Bowl Fennel Oranges (Printable)

Nutty farro tossed with fresh fennel, citrus, and almonds for a satisfying Mediterranean meal.

# 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 Steps:

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 - While the farro cooks, toast the 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.

# Expert Suggestions:

01 -
  • It actually tastes better after sitting for an hour, so you can prep it ahead and let the flavors get cozy together.
  • The textural contrast between chewy farro, crisp fennel, and crunchy almonds makes every bite feel intentional.
  • It's naturally dairy-free and vegetarian, but hearty enough that nobody notices what's missing.
02 -
  • Don't skip draining the farro well or it'll absorb too much liquid and turn mushy before the vinaigrette even gets a chance to do its job.
  • The fennel fronds aren't just garnish—they taste like a gentler version of the bulb and add an unexpected brightness that pulls the whole bowl together.
03 -
  • Toast your almonds in a cold skillet before turning on the heat—they'll toast evenly without any burnt edges, and you'll catch that exact moment when they smell absolutely perfect.
  • If you make this salad ahead, pack the dressed farro and greens separately from the nuts and citrus, then assemble just before serving so everything stays crisp and the almonds don't soften.
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