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
Scale
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.
