Farro with Fennel Oranges Almonds (Print Page)

Nutty farro mingles with crisp fennel and juicy orange segments in bright citrus dressing, topped with toasted almonds.

# What You 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. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but still chewy. Drain excess water and let cool.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Transfer to a plate.
03 - In a large mixing bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and fresh parsley.
04 - In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until well blended.
05 - Pour dressing over salad and toss gently to coat evenly. Add toasted almonds and toss lightly. Garnish with reserved fennel fronds and serve immediately or chilled.

# Expert Advice:

01 -
  • It's the kind of salad that actually fills you up, thanks to farro's chewy texture and satisfying heartiness.
  • The citrus vinaigrette is bright enough to make you feel like you're eating something refreshing, not heavy.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • If you let the farro cool completely before dressing it, the grains will absorb the vinaigrette better and taste more seasoned throughout, rather than just on the surface.
  • The fennel will soften slightly as it sits with the dressing, so if you're making this ahead, slice it fresh and add it just before serving if you want it to stay crisp.
03 -
  • Make the dressing in a jar and shake it vigorously instead of whisking; you'll get better emulsification and it's easier to taste and adjust as you go.
  • If your oranges are mealy or dry-looking, use orange juice from a carton for the dressing and supplement with fresh grapefruits or clementines for the salad itself—visual brightness matters, and so does actual flavor.
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