Farro Salad Fennel Oranges Almonds

Last winter, I was standing in my kitchen on a grey Tuesday afternoon, trying to shake off the heaviness of endless cooked soups and roasted vegetables. My friend texted asking what I was making for lunch, and I found myself pulling out a bag of farro I'd had sitting in the pantry for months. Something about the nutty grain, the brightness of an orange I happened to have, and the crisp fennel in my crisper drawer suddenly felt like exactly what I needed. That salad became my way of bringing a little Mediterranean sunshine indoors when the world outside was cold and colorless.

I made this for my coworkers one day and watched their faces light up when they tasted it, like they'd forgotten salad could be this satisfying. Someone asked if I'd added bacon or cheese, genuinely surprised that something so filling could come from just grains, vegetables, and nuts. That moment taught me that food doesn't need to be complicated to feel special or complete.

Ingredients

• Farro: This chewy grain is the backbone here, and rinsing it first keeps it from getting gummy—a lesson I learned the hard way the first time I made this.
• Water: Use just enough to cook the farro through without leaving it soggy.
• Salt: A little in the cooking water flavors the grain from the start.
• Fennel bulb: That crisp, slightly anise-flavored crunch is what makes this salad feel bright; don't skip the fronds as garnish either.
• Oranges: Freshly peeled and segmented, they bring juice and natural sweetness that balances the vinegar.
• Red onion: Thin slices give you sharp little pops of flavor without overwhelming the other ingredients.
• Mixed salad greens: Any tender greens work; I usually use a combination of arugula and tender spinach.
• Sliced almonds: Toasting them yourself makes all the difference in both flavor and texture.
• Extra-virgin olive oil: Use a good one if you have it, since it's a main player in the vinaigrette.
• Freshly squeezed orange juice: Bottled won't give you the same bright, alive taste.
• White wine vinegar: Sharp enough to stand up to the sweet orange, but not harsh.
• Dijon mustard: A teaspoon acts as an emulsifier and adds subtle depth.
• Honey: Just a whisper of sweetness to round out the vinaigrette.

Instructions

Prepare the farro:

Rinse the farro under cold running water, watching as the cloudy starch washes away. Combine it in a medium saucepan with water and salt, bring to a boil, then let it bubble away gently for 20 to 25 minutes until you can bite a grain and feel it give way but still have a little chew.

Toast the almonds:

While the farro cooks, scatter your sliced almonds into a dry skillet over medium heat and let them dance around for just 2 or 3 minutes until golden and smelling absolutely incredible. Transfer them to a plate right away so they don't keep cooking in the hot pan.

Make the vinaigrette:

Whisk together olive oil, fresh orange juice, vinegar, mustard, and honey in a small bowl until it looks emulsified and glossy. Taste it and adjust with salt and pepper until it feels balanced—not too sharp, not too sweet.

Build the salad:

Once the farro has cooled just enough to handle, combine it in a large bowl with the thinly sliced fennel, orange segments, red onion, and your salad greens. Drizzle the vinaigrette over everything and toss gently but thoroughly, making sure every grain gets a little coating of that citrusy dressing.

Finish and serve:

Scatter the toasted almonds and reserved fennel fronds over the top right before serving, so they stay crisp and don't get lost in the salad. Serve it as is or with crusty bread on the side.

Save

There was a moment last spring when a friend came over unexpectedly and I threw this together in under thirty minutes, and they ended up staying for hours, just talking and eating salad in the afternoon light. That's when I realized this dish had become more than lunch for me—it was a way of saying yes to good moments without fuss or stress.

Variations & Swaps

Swap the farro for spelt or barley if you want something with a slightly different texture, or use blood oranges when they're in season for a deeper color and richer flavor. For something heartier, add grilled chicken, chickpeas, or crumbled feta if you're open to dairy. I've also added pomegranate seeds when I had them on hand, and they brought a beautiful tartness and jeweled look to the whole thing.

Make-Ahead & Storage

This salad actually improves if you make it a few hours ahead or even the night before, allowing the farro to fully absorb all those citrus and vinegar flavors. Keep the almonds and fennel fronds separate until you're ready to serve, so they stay crisp. It keeps well in an airtight container in the refrigerator for up to three days, though you might want to bring it to room temperature before eating.

Pairing & Serving

This salad shines on its own as a light main dish, but it also works beautifully as a side alongside roasted fish or grilled vegetables. A crisp Sauvignon Blanc or a light rosé pairs perfectly with all that citrus and brightness. For a simpler wine choice, an unoaked Chardonnay or even a sparkling wine would be lovely.

• Bring the salad to room temperature for the fullest flavor, especially if you've made it ahead and stored it cold.
• If the salad seems dry when you're about to serve it, drizzle a little extra vinaigrette or olive oil over the top.
• Feel free to adjust the saltiness and acidity to your taste—it's your kitchen, and this is your lunch.

Save

This salad has become my go-to answer when someone asks what's for dinner and I want something that feels both nourishing and effortless. It reminds me that some of the best meals are the ones that don't demand much from you but give back so much joy.

Recipe Q&A

→ Can I prepare this ahead of time?

Yes, you can cook the farro and prepare the vinaigrette up to 2 days in advance. Store them separately in the refrigerator and toss with fresh vegetables just before serving for best texture.

→ What can I use instead of farro?

Spelt, barley, or wheat berries work well as substitutes. Adjust cooking time accordingly as these grains may require different simmering times to reach the desired tender-chewy texture.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and store for up to 4 days. Keep the vinaigrette separate or dress just before eating to maintain the crisp texture of the vegetables and greens.

→ How do I know when farro is properly cooked?

Farro should be tender but still retain a pleasant chewy texture, similar to al dente pasta. It typically takes 20-25 minutes of simmering. Taste test near the end of cooking time to achieve the perfect consistency.

→ Can I make this nut-free?

Replace toasted almonds with sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, add toasted bread cubes for a crouton-like texture that maintains the satisfying crunch element.

→ What protein additions work well?

Grilled chicken breast, pan-seared shrimp, or chickpeas make excellent protein additions. Simply cook your choice separately and toss in during the final assembly step.