Pin It There's something about November afternoons that makes me crave bright, unexpected flavors, and this farro salad was born from exactly that restless mood. I'd grabbed a bunch of fennel at the farmers market without a real plan, then spotted some impossibly fragrant blood oranges, and suddenly the whole thing clicked—nutty grain, crisp anise notes, citrus brightness, all held together by the simplest vinaigrette. It felt less like following a recipe and more like assembling a conversation between ingredients I actually wanted to eat.
I made this for a small potluck where everyone brought "something from their kitchen," and I watched three different people go back for thirds because they couldn't quite name what made it so satisfying. Someone asked if it was expensive, and I realized the magic was just paying attention—toasting almonds until they smell almost burnt, choosing oranges that feel heavy and fragrant, not rushing the farro. It became the kind of dish people ask you to bring again.
Ingredients
- Whole grain farro: Use the kind labeled "pearled" for a slightly softer chew, and always rinse it first to remove that dusty film nobody talks about.
- Water and kosher salt: The ratio matters more than you'd think; too little water and you'll have crunchy farro, too much and it falls apart into mush.
- Fennel bulb: Slice it thin enough that you can almost see through it, and absolutely save those feathery fronds because they're the most delicate, anise-forward part.
- Oranges: Blood oranges are stunning here, but regular navel oranges work fine—just make sure they're juicy enough that you could eat one standing over the sink.
- Arugula or baby spinach: Add this right before serving so it stays fresh and doesn't wilt into sadness from sitting in dressing.
- Fresh parsley: It brightens everything, so don't skip it or use the dried version; the fresh herb makes a visible difference.
- Sliced almonds, toasted: Toasting them dry in a skillet is the move that elevates this from good to memorable—watch them carefully because they go from golden to burnt in about thirty seconds.
- Extra-virgin olive oil: This is one of the few salads where you'll actually taste the oil, so choose something you like drinking straight.
- Fresh orange and lemon juice: Never use bottled juice here; the dressing tastes like pennies if you do.
- Honey or maple syrup: A touch of sweetness balances the bitter fennel and bright citrus without making it dessert-like.
- Dijon mustard: It acts as an emulsifier so the dressing coats everything instead of sliding to the bottom of the bowl.
Instructions
- Prepare and simmer the farro:
- Rinse your farro under cold water until the water runs clear, then combine it in a medium saucepan with 3 cups of water and salt. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for 25 to 30 minutes until the grains are tender but still have a slight chew to them. Drain any excess water and spread it on a plate to cool faster.
- Toast the almonds:
- While the farro cooks, scatter your sliced almonds in a dry skillet over medium heat and stir them almost constantly for 2 to 3 minutes until they smell deeply nutty and turn golden. Transfer them to a plate immediately so they don't overcook.
- Slice and prep the vegetables:
- Slice your fennel bulb as thinly as you can manage—a mandoline helps here but a sharp knife works fine if you're patient. Peel your oranges and separate them into segments, removing any bitter white pith.
- Build the salad base:
- Once the farro has cooled, toss it together with the sliced fennel, orange segments, arugula or spinach, and fresh parsley in a large bowl. Keep the almonds separate for now so they stay crispy.
- Make the vinaigrette:
- Whisk together the olive oil, orange juice, lemon juice, honey, mustard, salt, and pepper in a small bowl until everything looks emulsified and cohesive. Taste it and adjust the citrus or salt if needed—the dressing should taste bright and assertive.
- Bring it together:
- Pour the dressing over the salad and toss gently but thoroughly so every bite gets coated. Add the toasted almonds and toss once more, then scatter the reserved fennel fronds on top as garnish.
Pin It There's a quiet confidence that comes from serving something you've genuinely enjoyed making, and this salad gives you that feeling every single time. It's not fussy, it doesn't need your full attention, but it tastes like you actually care.
Why This Salad Feels Different
Most grain salads taste the same after a day or two in the fridge, but farro has a sturdiness that actually holds up, which means this is one of those rare recipes that genuinely improves slightly as the flavors meld. The fennel stays crisp, the almonds eventually soften just enough to not feel like you're chewing on wood, and the citrus somehow becomes more integrated without disappearing. It's patient in a way other salads aren't.
Swaps and Variations Worth Trying
I've made this with barley when I was out of farro, and honestly it's excellent—maybe even slightly better because barley has a nuttier flavor that speaks the same language as the toasted almonds. You could also throw in some pomegranate seeds if you want a different kind of tartness, or swap the arugula for something milder like mixed greens if you have people who find peppery lettuces too aggressive. Grilled chicken or roasted chickpeas turn this into a proper main course instead of a side, and it's the kind of dish that always tastes better when you've added something slightly unexpected.
Storage and Serving Thoughts
Keep the dressing separate if you're planning ahead, and only toss the arugula and almonds in at the very end, right before serving or eating. The rest of the salad will keep for three days in an airtight container, and honestly tastes great straight from the fridge on a busy afternoon when you want something that feels intentional. Bring it to room temperature for about ten minutes before eating if you've refrigerated it, because cold salads benefit from that small adjustment.
- Pack the almonds separately if you're transporting this anywhere, or they'll absorb moisture and lose their crunch.
- If the dressing has separated after a day, just whisk it again quickly and it comes back together without any fuss.
- This salad is excellent alongside roasted fish or with a simple grilled vegetable, but it also stands alone as a completely satisfying lunch.
Pin It This is one of those recipes that proves you don't need complicated technique or expensive ingredients to make something genuinely delicious. Make it once and it becomes automatic.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually improves after a few hours in the refrigerator. Prepare everything up to 24 hours ahead, but add the almonds just before serving to maintain their crunch.
- → What can I substitute for farro?
Barley, wheat berries, or quinoa work well as alternatives. Quinoa provides a gluten-free option with a lighter texture and quicker cooking time.
- → How do I slice fennel properly?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Use a sharp knife or mandoline to create thin, even slices.
- → Can I add protein to make it a complete meal?
Grilled chicken, chickpeas, white beans, or crumbled feta cheese make excellent protein additions that complement the Mediterranean flavors beautifully.
- → How long does the cooked farro last?
Cooked farro keeps in the refrigerator for 4-5 days when stored in an airtight container, making it ideal for meal prep throughout the week.
- → What other citrus fruits work well?
Blood oranges add stunning color, grapefruit provides a tangy twist, and segmented mandarins offer sweetness. Feel free to mix varieties for visual appeal.