If you’re craving a vibrant, wholesome salad that feels like sunshine on a plate, the Farro Salad With Fennel, Oranges, and Almonds Recipe is exactly what you need. This delightful dish combines the nutty richness of farro with the refreshing crunch of fennel and the bright zest of fresh oranges, all tossed together with toasted almonds for a perfect textural contrast. It’s a satisfying, colorful salad that’s just as nourishing as it is beautiful, making it a true standout for lunch, dinner, or even a festive gathering.
Ingredients You’ll Need
Every ingredient in this Farro Salad With Fennel, Oranges, and Almonds Recipe plays a crucial role in building layers of flavor and texture. From the earthy farro to the citrusy bursts and crunchy almonds, each component is simple yet essential to creating a perfectly balanced dish.
- 1 cup uncooked whole grain farro: The hearty grain base that adds a satisfying chew and nutty flavor.
- 3 cups water: Needed to cook the farro until tender but still chewy.
- 1/2 teaspoon kosher salt: Enhances the natural flavors during cooking.
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish): Adds crispness and a subtle licorice-like aroma.
- 2 large oranges, peeled and segmented: Adds juicy sweet-tart brightness that brightens the salad.
- 2 cups arugula or baby spinach: Provides fresh, peppery, or mild leafy greens for color and nutrition.
- 2 tablespoons chopped fresh parsley: Offers a dash of herbal freshness.
- 1/2 cup sliced almonds, toasted: Brings a delightful crunch and toasted nuttiness.
- 3 tablespoons extra-virgin olive oil: The rich base for the citrus vinaigrette dressing.
- 1 tablespoon freshly squeezed orange juice: Amplifies the citrus notes in the dressing.
- 1 tablespoon freshly squeezed lemon juice: Adds a zesty tang to brighten the vinaigrette.
- 1 teaspoon honey or maple syrup: Balances acidity with gentle sweetness.
- 1 teaspoon Dijon mustard: Gives the dressing a subtle kick and helps emulsify it.
- 1/4 teaspoon sea salt: Enhances flavors in the dressing.
- 1/4 teaspoon freshly ground black pepper: Adds a gentle spice for complexity.
How to Make Farro Salad With Fennel, Oranges, and Almonds Recipe
Step 1: Cook the Farro
Start by rinsing the farro under cold water to remove any dust or debris. Combine the farro, water, and kosher salt in a medium saucepan and bring to a boil. Then, reduce the heat to low, cover, and simmer for 25 to 30 minutes until the farro is tender but still retains a nice chew. Once cooked, drain any excess water and allow the farro to cool completely. This perfectly cooked grain will be the hearty foundation of your salad.
Step 2: Toast the Almonds
While the farro is cooking, heat a dry skillet over medium heat and toast the sliced almonds. Stir frequently for about 2 to 3 minutes until they turn golden brown and release that irresistible nutty aroma. Toasting the almonds this way intensifies their flavor and gives the salad a crunchy texture that contrasts beautifully with the softness of the grains and the juiciness of the oranges.
Step 3: Combine Salad Components
In a large bowl, gently toss together the cooled farro, thinly sliced fennel, juicy orange segments, fresh arugula or baby spinach, and chopped parsley. This mixture layers different textures and flavors—there’s the mild bitterness of arugula, the sweet citrus pop from oranges, and the crunchy fennel that gives this salad its distinctive character.
Step 4: Prepare the Citrus Vinaigrette
In a small bowl or jar, whisk olive oil, freshly squeezed orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper together until the dressing is smooth and well blended. This vinaigrette packs a punch with bright citrus flavors and just the right touch of sweetness and tang, perfectly marrying all the ingredients of your salad.
Step 5: Dress and Assemble
Pour the vinaigrette over the combined salad ingredients and toss gently to ensure every bite is coated with that zesty dressing. Then add the toasted almonds and toss lightly once more to distribute their delightful crunch throughout. Garnish with the reserved fennel fronds for a lovely finishing touch. Your Farro Salad With Fennel, Oranges, and Almonds Recipe is now ready to serve—fresh, vibrant, and bursting with flavor.
How to Serve Farro Salad With Fennel, Oranges, and Almonds Recipe
Garnishes
A great way to elevate this salad is by adding a few extra garnishes. The reserved fennel fronds provide a delicate, feathery green contrast and subtle fragrance. You might also consider a sprinkle of extra toasted almonds or even a few microgreens for an extra pop of freshness and visual appeal.
Side Dishes
This salad shines as a stand-alone light meal, but it also pairs beautifully with grilled chicken, roasted fish, or even a hearty lentil stew. The combination of textures and citrusy brightness complements rich or savory mains superbly, making it versatile for any meal occasion.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out orange halves to impress guests at brunch or dinner parties. Alternatively, layer it in clear glass jars for easy, grab-and-go lunch containers. This Farro Salad With Fennel, Oranges, and Almonds Recipe is visually stunning and adaptable, perfect for casual or elegant presentations.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the almonds separate if possible to prevent them from getting soggy, then add them just before serving to maintain their crunch.
Freezing
This salad is best enjoyed fresh because freezing can affect the texture of the farro and fresh ingredients like fennel and oranges. For optimal taste and texture, avoid freezing the Farro Salad With Fennel, Oranges, and Almonds Recipe.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer, you can let leftovers sit out briefly to take the chill off, but reheating is not recommended as it can soften the crisp vegetables and wilt the greens.
FAQs
Can I substitute farro with another grain?
Absolutely! While farro has a wonderful chewy texture and nutty flavor that shines in this salad, you can substitute it with barley, quinoa, or even brown rice depending on what you have on hand. Just adjust cooking times accordingly.
Is this salad suitable for a vegan diet?
Yes, it is! Simply use maple syrup instead of honey in the vinaigrette, and you’ll have a deliciously vegan-friendly Farro Salad With Fennel, Oranges, and Almonds Recipe that everyone will love.
Can I prepare parts of the salad in advance?
Definitely! Cooking and cooling the farro ahead of time is a great way to save time. You can also toast almonds in advance, but it’s best to slice the fennel and segment the oranges fresh to keep their texture and flavor intact.
What if I don’t have fresh fennel?
If fresh fennel isn’t available, you could try substituting with thinly sliced celery for crunch and herbal notes, although it won’t have the same anise-like aroma. Fresh fennel really makes this salad special, so try to find it if you can!
How can I make the salad more filling?
To turn this salad into a more substantial meal, add protein like grilled chicken, chickpeas, or feta cheese. These additions complement the flavors beautifully and will keep you fuller for longer.
Final Thoughts
There’s something incredibly comforting about a salad that’s both fresh and filling, bright and nutty, crisp yet tender—and the Farro Salad With Fennel, Oranges, and Almonds Recipe hits every mark. It’s a dish that feels like a celebration of flavors and textures working harmoniously together. I highly encourage you to try this recipe and watch it quickly become a favorite in your kitchen and on your table. You’re going to love how inviting and satisfying this salad is!
Print
Farro Salad With Fennel, Oranges, and Almonds Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and wholesome Farro Salad featuring tender whole grain farro, crisp fennel, juicy orange segments, and toasted almonds, all brought together with a zesty citrus vinaigrette. Perfect as a light lunch or a vibrant side dish that balances textures and flavors beautifully.
Ingredients
Grains and Vegetables
- 1 cup uncooked whole grain farro
- 3 cups water
- 1/2 teaspoon kosher salt
- 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
- 2 large oranges, peeled and segmented
- 2 cups arugula or baby spinach
- 2 tablespoons chopped fresh parsley
Nuts
- 1/2 cup sliced almonds, toasted
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the Farro: Rinse the farro under cold water to remove any debris. In a medium saucepan, combine the rinsed farro, 3 cups of water, and 1/2 teaspoon kosher salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still chewy. Drain any excess water and let the farro cool completely.
- Toast the Almonds: Heat a dry skillet over medium heat. Add the sliced almonds and toast them, stirring frequently for about 2-3 minutes until they turn golden brown and become fragrant. Remove from heat and set aside.
- Combine Salad Components: In a large mixing bowl, combine the cooled farro, thinly sliced fennel bulb, peeled and segmented oranges, arugula or baby spinach, and chopped fresh parsley. Toss gently to distribute the ingredients evenly.
- Prepare the Citrus Vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed orange juice, freshly squeezed lemon juice, honey or maple syrup, Dijon mustard, sea salt, and freshly ground black pepper until all ingredients are well blended and emulsified.
- Dress and Assemble: Pour the prepared citrus vinaigrette over the salad mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Finish and Serve: Add the toasted almonds to the salad and toss lightly to combine. Garnish with the reserved fennel fronds for an elegant touch. Serve the salad immediately or chill it for a refreshing cold dish.
Notes
- Farro can be cooked in advance and refrigerated for up to 3 days.
- For a vegan version, substitute honey with maple syrup.
- Extra fennel fronds provide a fresh, herbaceous garnish that enhances flavor and presentation.
- Adjust dressing acidity by balancing the lemon and orange juice according to taste.
- To speed up cooking, soak farro in water for an hour before cooking.
