Save The first time I made this farro salad was during a heat wave when turning on the oven felt like a terrible mistake. I ended up eating it straight from the bowl while standing at the counter, the farro still slightly warm, the oranges releasing their juice with every forkful. That's when I knew this wasn't just salad—it was the kind of food that makes you feel taken care of.
I served this at a friend's baby shower last spring, arranged in a giant wooden bowl with fennel fronds scattered across the top like confetti. Three people asked for the recipe before they even finished their first helping. There's something about the bright, citrusy notes that makes people assume you worked much harder than you actually did.
Ingredients
- 1 cup uncooked whole grain farro: Look for semi-pearled farro if you want it to cook faster, but whole grain has this nutty depth that's worth the extra time
- 3 cups water: You'll drain any excess, so don't stress about exact measurements too much
- 1/2 teaspoon kosher salt: This seasons the grain from the inside out—trust me, it matters
- 1 medium fennel bulb: Thinly slice it, almost paper-thin, so it integrates rather than dominates
- 2 large oranges: Supreme them if you're feeling fancy, or just break into segments and call it a day
- 2 cups arugula or baby spinach: Arugula brings pepper, spinach brings mildness—pick based on your mood
- 2 tablespoons chopped fresh parsley: Fresh herbs are what make this taste like a restaurant salad instead of a side dish
- 1/2 cup sliced almonds: Toast them until you can smell them—that's when they're done
- 3 tablespoons extra-virgin olive oil: Don't skip the good stuff here, it's carrying the dressing
- 1 tablespoon freshly squeezed orange juice: Use the oranges you're already segmenting
- 1 tablespoon freshly squeezed lemon juice: This is what makes the dressing sing instead of just taste oily
- 1 teaspoon honey or maple syrup: Just enough to balance the acid without making it sweet
- 1 teaspoon Dijon mustard: The secret to getting oil and juice to actually emulsify
- 1/4 teaspoon sea salt and black pepper: Season the dressing boldly—it needs to punch through the grain
Instructions
- Get your farro going:
- Rinse it under cold water until the water runs clear, then combine it with the water and salt in a medium saucepan. Bring it to a bubble, turn down the heat, cover it, and let it simmer for 25 to 30 minutes until it's tender but still has some chew to it. Drain whatever water hasn't absorbed and spread it on a baking sheet to cool down faster.
- Toast your almonds while you wait:
- Toss them into a dry skillet over medium heat, stirring pretty constantly for 2 to 3 minutes. You'll know they're ready when they turn golden brown and fill your kitchen with this nutty, toasty smell.
- Prep all your fresh components:
- Thinly slice your fennel, segment your oranges, wash and dry your greens, chop your parsley. Keep those fennel fronds—you'll want them for the finish.
- Make the dressing:
- Whisk together the olive oil, orange juice, lemon juice, honey or maple syrup, Dijon, salt, and pepper until it thickens slightly and looks like it's actually combined.
- Bring it all together:
- In your largest bowl, combine the cooled farro with the fennel, oranges, arugula or spinach, and parsley. Pour the dressing over everything and toss it gently until each grain is coated.
- Finish and serve:
- Fold in those toasted almonds, scatter the fennel fronds on top like you're plating at a restaurant, and serve it right away or stick it in the fridge—this salad's flexible like that.
Save Last summer, my neighbor's daughter came over while I was making this and announced she hated salad. She tried a forkful because I wouldn't let her leave without tasting it, then asked if she could have the recipe for her dorm room. Now she sends me photos of her version every few weeks, always with the caption 'I still don't like salad but I love this one.'
Making It Your Own
Sometimes I'll add crumbled feta or goat cheese if I want it to feel more like a main course. Chickpeas work beautifully too, especially if you're trying to make it more substantial for lunch. The farro's already filling, but a little extra protein never hurt anybody.
Winter Variations
When citrus isn't at its peak, I've been known to use roasted butternut squash or sweet potatoes instead of oranges. The dressing stays the same, but suddenly it's this cozy, cold-weather salad that feels entirely different. Blood oranges are also stunning here if you can find them—they turn the whole bowl this gorgeous ruby color.
Serving Suggestions
This pairs unexpectedly well with grilled fish or roasted chicken, something about the bright citrus cutting through richer flavors. I've also served it alongside a simple frittata for brunch. The leftovers pack beautifully for lunch the next day, assuming there are any.
- Use a mandoline if you have one for perfectly thin fennel slices
- Make double the dressing—it's great on simple green salads too
- If you're taking this to a potluck, pack the almonds separately and add them right before serving
Save This is the salad I make when I want to feel like I have my life together but absolutely do not. It's fresh, it's beautiful, and it somehow tastes better when made in advance—proof that sometimes the best meals are the ones that give you space to breathe.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this dish actually improves after a few hours in the refrigerator. The farro absorbs the citrus vinaigrette beautifully, though you may want to add the toasted almonds just before serving to maintain their crunch.
- → What can I substitute for farro?
Barley, wheat berries, or quinoa work well as alternatives. Quinoa is particularly good if you need a gluten-free option, though it will cook faster than farro.
- → How do I know when farro is done cooking?
Farro should be tender but still retain a slight chewy texture when properly cooked. Taste test after 25 minutes—it should offer some resistance but not feel hard or gritty.
- → Can I use other nuts besides almonds?
Walnuts, pecans, or pine nuts all make excellent substitutions. Toast whichever nut you choose first to enhance their natural flavors and add that essential crunch factor.
- → Is this dish served warm or cold?
It's versatile—delicious slightly warm right after assembling, but equally refreshing chilled. The citrus flavors become more pronounced after refrigeration, making it perfect for picnics or packed lunches.