Farro With Fennel Oranges Almonds (Print Version)

Wholesome farro tossed with fresh fennel, citrus segments, and crunchy almonds in zesty dressing.

# What You’ll Need:

→ Grain

01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Produce

04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley

→ Nuts

08 - 1/2 cup sliced almonds, toasted

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Rinse farro under cold water. Combine farro, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender yet chewy. Drain excess water and cool completely.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool.
03 - In a large mixing bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and parsley.
04 - In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
05 - Pour dressing over salad and toss gently to coat evenly. Add toasted almonds and toss lightly. Garnish with reserved fennel fronds and serve immediately or chilled.

# Expert Hints:

01 -
  • It actually tastes better the next day, which means meal prep becomes something you actually want to do.
  • The combination of textures keeps things interesting—chewy grain, crisp fennel, juicy citrus—so it never feels boring or heavy.
02 -
  • Don't dress the salad more than an hour before serving if you're using arugula, or it gets weepy and sad—spinach holds up longer if you need to make this ahead.
  • The magic happens when the warm farro cools and absorbs the dressing flavors, so let it cool completely before you dress it, or the warmth will wilt your greens.
03 -
  • If your farro is still crunchy after 30 minutes, add a splash more water and cover it again for another few minutes—different brands cook at slightly different speeds.
  • Emulsify your dressing by whisking it vigorously for a full minute; this keeps the oil and citrus combined rather than separating into a vinaigrette that pools at the bottom.
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