Pin It There's something about the first bite of this farro salad that makes everything feel a bit brighter—maybe it's the way the citrus hits you first, or how the nutty grain actually tastes like something real. I discovered this combination almost by accident on a Tuesday afternoon when I had leftover farro in the fridge and a bag of fennel that needed using before it wilted. What started as a clean-out-the-produce-drawer situation turned into something I now make deliberately, often twice in one week.
I made this for a potluck last summer where everyone brought something predictable, and it became the thing people actually went back for seconds of. Someone asked for the recipe while we were still eating, which never happens at these things. That's when I realized this salad does something most food doesn't—it feels special without trying too hard.
Ingredients
- Uncooked whole grain farro (1 cup): This is what anchors everything; it has a natural chewiness that keeps the salad from feeling like just a pile of leaves. Whole grain farro takes about 30 minutes to cook and actually holds its texture instead of turning mushy.
- Water (3 cups) and kosher salt (1/2 teaspoon): The water-to-grain ratio matters more than you'd think—too little and you'll have crunchy bits that never soften, too much and it becomes porridge.
- Fennel bulb (1 medium), thinly sliced: Slice it paper-thin with a sharp knife or mandoline; the thinner it is, the less aggressively anise-forward it tastes, and you get those lovely crisp pieces instead of chewy chunks.
- Large oranges (2), peeled and segmented: Juice them yourself rather than buying bottled—the difference is immediate and worth the two minutes of effort. Save any extra juice for the dressing.
- Arugula or baby spinach (2 cups): This adds a peppery note if you use arugula, or mild earthiness with spinach; either works, depending on what mood you're in.
- Fresh parsley (2 tablespoons), chopped: Don't skip this—it brightens everything and makes the salad taste finished rather than thrown together.
- Sliced almonds (1/2 cup), toasted: Toasting them yourself takes three minutes and makes them taste about ten times better than raw or pre-toasted versions.
- Extra-virgin olive oil (3 tablespoons): Use something you actually like tasting, not the fancy bottle you're saving for special occasions—this is the special occasion.
- Fresh orange juice (1 tablespoon) and lemon juice (1 tablespoon): The citrus is what makes this dressing taste bright instead of just oily.
- Honey or maple syrup (1 teaspoon): A tiny bit of sweetness balances the lemon and keeps the dressing from being sharp.
- Dijon mustard (1 teaspoon): This emulsifies the dressing and adds a subtle complexity that most people won't be able to name but will notice is missing if you leave it out.
- Sea salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Finish with fresh pepper from a grinder—pre-ground loses its bite after sitting in a cupboard.
Instructions
- Prepare the farro:
- Rinse it under cold water first—this removes some of the starch and helps it stay separate and chewy. In a medium saucepan, combine the rinsed farro with 3 cups of water and salt, bring it to a boil, then lower the heat, cover, and let it simmer for 25 to 30 minutes until the grains are tender but still have a little bite to them. Drain any remaining water and spread it on a plate to cool faster.
- Toast the almonds:
- While the farro cooks, put your sliced almonds in a dry skillet over medium heat and stir them constantly for about 2 to 3 minutes until they smell incredible and turn golden brown. Move them to a plate immediately so they don't keep cooking and become bitter.
- Slice and prep everything:
- Peel and segment your oranges over a small bowl so you catch any juice that drips. Slice the fennel bulb as thin as you possibly can, set aside those feathery fronds for garnish, and chop your fresh parsley.
- Build the salad base:
- In a large bowl, combine your cooled farro with the sliced fennel, orange segments, arugula or spinach, and most of the parsley—save a little for the top. Everything should be loosely combined but not mashed together.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, fresh orange juice, lemon juice, honey, mustard, salt, and pepper until the dressing emulsifies and looks slightly thicker than plain oil. Taste it and adjust—if it's too sharp, add a touch more honey; if it feels flat, add a squeeze more lemon.
- Bring it together:
- Pour the dressing over the salad and toss gently but thoroughly so every piece gets coated. Add the toasted almonds and toss one more time lightly, then scatter the reserved fennel fronds on top and the remaining parsley, then serve right away or chill it if you prefer.
Pin It There was a moment at my friend's kitchen table when someone picked up their fork and just stopped talking for a few seconds, which is my measure of whether food worked. This salad has that effect—it tastes intentional and bright without being fussy or difficult, which is honestly the only kind of cooking that makes sense to me anymore.
Why This Salad Works Year-Round
In winter, the citrus is at its peak and the warm grain against cold greens feels comforting. In summer, you can chill everything and eat it straight from the fridge without any wilting or sogginess. The fennel's crisp texture and mild anise flavor bridges both seasons, which is why this works in January and July equally well.
Making It Your Own
The foundation here is solid, but the beauty of this salad is that it takes additions beautifully. Grilled chicken or roasted chickpeas transform it from lunch into dinner, blood oranges or grapefruit give it a different character entirely, and barley or quinoa swap in seamlessly if you need gluten-free. I've added pomegranate seeds in the fall and toasted pistachios when I had them, and both times it felt like I'd invented something new.
Small Details That Matter
The difference between good and great here comes down to things that seem small but absolutely aren't. Toast your almonds right before you eat—they lose their crunch if they sit too long. Slice your fennel as thin as you can manage—it softens slightly as it sits and becomes less harsh and more pleasant. Use actual fresh juice, not concentrate, because your palate will taste the difference even if you can't quite name it.
- If you're making this for tomorrow, dress it lightly and keep the almonds separate, then toss everything together right before serving.
- The dressing keeps in a jar in the fridge for up to a week, which means you can make extra and use it on other salads or roasted vegetables.
- A crisp Sauvignon Blanc or a light rosé pairs beautifully if you're eating this as a substantial lunch rather than a side dish.
Pin It This salad became my answer to the question of what to bring, what to make, what to eat when I want something that tastes like care without requiring expertise. It's one of those recipes that proves the best cooking isn't complicated—it's just paying attention to what tastes good together.
Questions & Answers
- → Can I make this ahead of time?
Yes, prepare up to 24 hours in advance. Store dressed ingredients in an airtight container and add toasted almonds just before serving to maintain crunch.
- → What can I substitute for farro?
Barley, wheat berries, or quinoa work well. For gluten-free options, try brown rice or sorghum. Adjust cooking times accordingly.
- → How do I slice fennel properly?
Trim the fronds (reserve for garnish), cut the bulb in half lengthwise, remove the tough core, then slice thinly crosswise for delicate ribbons.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled chicken, chickpeas, white beans, or crumbled feta cheese transform this into a substantial main course.
- → What other citrus fruits work in this dish?
Blood oranges add striking color, grapefruit offers bitterness, and mandarins provide extra sweetness. Mix varieties for complex flavor.
- → Should farro be rinsed before cooking?
Rinsing removes dust and debris. Though not strictly necessary, it helps achieve cleaner, more neutral flavor in the final dish.