Farro Salad Fennel Oranges Almonds (Printable)

Nutty farro combined with fennel, oranges, and almonds in a refreshing citrus vinaigrette.

# What Goes In:

→ Grains

01 - 1 cup farro
02 - 3 cups water
03 - ½ teaspoon salt

→ Vegetables & Fruit

04 - 1 medium fennel bulb, thinly sliced
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens

→ Nuts & Seeds

08 - ½ cup sliced almonds, toasted

→ Vinaigrette

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon honey
14 - Salt and black pepper to taste

# How to Make It:

01 - Rinse farro under cold water. Combine farro, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but chewy. Drain and let cool slightly.
02 - Toast almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
03 - In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, toss the cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle vinaigrette over the salad and toss gently to combine.
05 - Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

# Expert Tips:

01 -
  • It actually tastes better the next day, so meal prep becomes your friend instead of a chore.
  • The combination of textures keeps your mouth interested, which somehow makes the salad feel more satisfying than it has any right to be.
  • You can make it entirely ahead and just dress it when you're ready to eat, perfect for those mornings when you need your lunch already sorted.
02 -
  • Cold farro is non-negotiable—adding warm grain to fresh greens makes them wilt, which I discovered the hard way and then refused to repeat.
  • Don't dress the whole salad if you're not eating it immediately; keep the vinaigrette separate and only dress what you're actually going to eat, which keeps everything bright and crisp for the next day.
03 -
  • Toast your almonds the night before if you're planning ahead; they stay crisp longer than you'd think and one less thing to do when you're putting lunch together.
  • If the dressing breaks or looks separated, just whisk in a tiny splash of water and it comes back together, which saved me more than once when I made it hours ahead.
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