Pin It The first time I made this farro salad, it was a desperate attempt to use up a bag of forgotten grain and some sad oranges sitting on my counter. I stood in my tiny kitchen, nervously toasting almonds and hoping the flavors would somehow work together. When I took that first bite, the crunch of fennel against the chewy farro, the bright citrus cutting through the richness, I actually did a little happy dance right there in my apron. Now it's the salad I bring to every potluck, the one people always ask me to write down for them.
Last summer, I served this at my sister's birthday picnic, and I swear I saw three different people go back for thirds. My dad, who usually turns his nose up at 'fancy salads' with fennel, actually asked if I could make it for Sunday dinner the next week. There's something about how the oranges release their juices into the dressing as it sits, making everything taste even better the next day.
Ingredients
- 1 cup uncooked whole grain farro: This ancient grain has the most wonderful chewy texture and nutty flavor that becomes the backbone of the entire salad
- 3 cups water: The perfect ratio for tender farro that still has a pleasant bite
- 1/2 teaspoon kosher salt: Salting the cooking water is the secret to well-seasoned grains from the inside out
- 1 medium fennel bulb, thinly sliced: Fennel adds this incredible crispness and subtle licorice flavor that pairs beautifully with citrus
- 2 large oranges, peeled and segmented: Fresh orange segments burst with juice and create those bright moments in every bite
- 2 cups arugula or baby spinach: Peppery greens add color and a fresh contrast to the hearty grain
- 2 tablespoons chopped fresh parsley: Fresh herbs bring everything to life and make the salad taste vibrant
- 1/2 cup sliced almonds, toasted: Toasting the almonds transforms them into something utterly irresistible and adds crucial crunch
- 3 tablespoons extra-virgin olive oil: A quality olive oil makes all the difference in the dressing's richness
- 1 tablespoon freshly squeezed orange juice: Concentrates the bright citrus flavor we want throughout
- 1 tablespoon freshly squeezed lemon juice: Lemon adds just the right amount of acid to balance the sweetness
- 1 teaspoon honey or maple syrup: A touch of sweetness helps round out all the flavors and brings harmony
- 1 teaspoon Dijon mustard: This is what makes the dressing emulsify properly and cling to every ingredient
- 1/4 teaspoon sea salt: Enhances all the flavors and makes them pop
- 1/4 teaspoon freshly ground black pepper: Adds a subtle warmth and depth
Instructions
- Cook the farro to perfection:
- Rinse the farro under cold water until the water runs clear. In a medium saucepan, combine farro, water, and salt, then bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes until the farro is tender but still has a nice chew. Drain any excess water and spread the farro on a baking sheet to cool faster.
- Toast the almonds until golden:
- Place the sliced almonds in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring almost constantly, until they're golden brown and incredibly fragrant. Remove from heat immediately and set aside to cool.
- Prepare the fresh ingredients:
- While the farro cools, slice your fennel bulb thinly and segment your oranges, catching any juices that escape. Wash and dry your arugula or spinach, chop the parsley, and set everything aside.
- Whisk together the dressing:
- In a small bowl or jar, combine olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and pepper. Whisk vigorously until the dressing is completely emulsified and slightly thickened.
- Combine everything with love:
- In a large bowl, add cooled farro, sliced fennel, orange segments, arugula or spinach, and parsley. Pour the dressing over the top and toss gently but thoroughly to coat every single ingredient.
- Add the final touches:
- Top with those beautiful toasted almonds and give one last gentle toss. Garnish generously with the reserved fennel fronds for a pop of color and fresh flavor. Serve right away or refrigerate for up to two days.
Pin It My neighbor Sarah stopped by last week while I was making this, and she ended up staying for lunch just so she could try some. We sat on my back porch in the sunshine, eating this salad and talking about everything and nothing. Sometimes food is just food, but other times, it's the reason friends end up gathered around your table on a Tuesday afternoon.
Make It Your Own
I've learned that this salad is beautifully forgiving and welcomes all sorts of substitutions. Sometimes I swap the arugula for baby kale when I want something heartier, or I add sliced radishes for extra crunch and color. You could use blood oranges for a stunning ruby hue, or even grapefruit if you love that bitter edge. The beauty is in making it work for what you have and what you love.
Perfect Pairings
This farro salad has become my go-to for so many occasions because it pairs so wonderfully with everything. I love serving it alongside grilled salmon or chicken for a complete dinner, or even topping it with roasted chickpeas for a protein-packed vegetarian meal. A crisp white wine like Sauvignon Blanc or Pinot Grigio brings out the citrus notes perfectly. It also makes the most incredible base for a grain bowl, especially when topped with a fried egg and some avocado.
Meal Prep Magic
This salad is practically designed for busy weeks and meal prep Sundays. The components can all be prepared separately and stored in the refrigerator for up to four days. I like to keep the dressing in a separate jar and the almonds in their own container, then toss everything together just before serving. The farro actually benefits from sitting in the dressing, softening slightly and absorbing all those delicious flavors. Just wait to add the almonds until the last minute so they stay perfectly crunchy.
- Double the recipe and enjoy it for lunches all week long
- Pack the almonds separately to maintain their crisp texture
- Bring this to your next potluck and watch it disappear
Pin It There's something deeply satisfying about a salad that's both nourishing and joyful, that makes you feel good about what you're eating without sacrificing a single bit of pleasure. I hope this farro salad finds its way into your regular rotation, becoming the dish you turn to again and again.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the farro and dressing up to 2 days in advance. Store them separately in the refrigerator. Add the fresh ingredients and toss just before serving to maintain the crisp texture.
- → What can I substitute for farro?
Barley, wheat berries, or quinoa work well as substitutes. Quinoa is naturally gluten-free, while barley maintains a similar chewy texture to farro.
- → How do I slice fennel properly?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Then slice thinly crosswise for delicate ribbons that blend beautifully with the grains.
- → Can I use bottled orange juice?
Freshly squeezed juice provides the best flavor, but bottled not-from-concentrate orange juice works in a pinch. Avoid sweetened or concentrated versions as they alter the dressing balance.
- → Is this served warm or cold?
This versatile dish works both ways! Serve slightly warm for a comforting meal, or chilled for a refreshing lunch. The flavors develop beautifully after a short refrigeration period.
- → How do I prevent farro from getting mushy?
Cook until tender but still chewy, about 25-30 minutes. Drain any excess water immediately and spread on a baking sheet to cool quickly. This stops the cooking process preserves the texture.