Save The first time I made this farro salad was during a brutally hot July when my kitchen felt like an oven and cooking anything seemed impossible. I had a bag of farro sitting in my pantry for months, and a friend had just dropped off some gorgeous fennel from her garden. That afternoon, standing over the stove watching the farro bubble away, I realized this was going to be something special.
Last summer I brought this to a neighborhood potluck, and honestly, I was worried it would be too simple compared to everyone's elaborate dishes. But within twenty minutes, three different people had asked for the recipe, and my neighbor Sarah admitted she went back for thirds. Something about the bright oranges and earthy farro just works.
Ingredients
- 1 cup uncooked whole grain farro: I love farro for its nutty flavor and satisfying chew, but pearl farro works too if that is what you can find
- 3 cups water: The farro absorbs most of this while cooking, leaving you with perfectly tender grains
- 1/2 teaspoon kosher salt: This seasons the farro from the inside out as it cooks
- 1 medium fennel bulb: Those fronds are gold, do not toss them, they add such a lovely anise finish
- 2 large oranges: Blood oranges make this stunningly beautiful, but navel oranges work perfectly fine
- 2 cups arugula or baby spinach: Arugula adds this peppery bite that cuts through the sweet oranges
- 2 tablespoons chopped fresh parsley: Fresh herbs make everything taste brighter and more alive
- 1/2 cup sliced almonds: Toast them until you can smell them, that is when they are perfect
- 3 tablespoons extra-virgin olive oil: Good olive oil matters here since it is one of the main flavors
- 1 tablespoon freshly squeezed orange juice: Use the oranges you are already segmenting for this
- 1 tablespoon freshly squeezed lemon juice: This acid balances the honey and brings everything together
- 1 teaspoon honey or maple syrup: Just a touch helps the dressing cling to the farro
- 1 teaspoon Dijon mustard: This emulsifies the dressing so it does not separate
Instructions
- Cook the farro until tender:
- Rinse those grains under cold water until it runs clear, then combine everything in your saucepan and let it bubble away gently for 25 to 30 minutes until each grain is tender but still has some bite to it.
- Toast your almonds:
- Keep them moving in a dry skillet over medium heat for 2 to 3 minutes until they turn golden and smell absolutely incredible.
- Build your salad base:
- Toss the cooled farro with sliced fennel, those beautiful orange segments, peppery arugula, and fresh parsley in your biggest bowl.
- Whisk together the dressing:
- Combine the olive oil, citrus juices, honey, mustard, salt, and pepper until you have a smooth, emulsified dressing that coats the back of a spoon.
- Bring it all together:
- Pour the dressing over the salad and toss gently, then fold in those toasted almonds and scatter the fennel fronds on top like confetti.
Save My mother in law, who is notoriously picky about salads, took one bite and asked if I could teach her how to make it. That was the moment I knew this recipe was a keeper.
Make Ahead Magic
This salad is actually better made a few hours ahead, which makes it perfect for meal prep or entertaining. The farro soaks up the dressing and the flavors meld together beautifully overnight.
Switch It Up
Sometimes I swap in roasted pistachios instead of almonds, or add some crumbled feta if I want something creamier. In the fall, pomegranate seeds instead of oranges makes it feel completely new.
Serving Suggestions
This works alongside grilled fish, roasted chicken, or even as a light main dish on its own. I love packing it for lunch because it does not get soggy like leafy salads do.
- Pair it with a crisp white wine like Sauvignon Blanc
- Top it with grilled chicken or chickpeas if you want more protein
- Serve it in a shallow bowl so people can see all those beautiful colors
Save Hope this bright salad finds its way to your table soon. Every bowl brings a little sunshine.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this dish prepares beautifully in advance. Cook the farro up to 2 days ahead and store it in the refrigerator. Keep the dressing and toasted almonds separate, then toss everything together just before serving for optimal texture and freshness.
- → What can I substitute for farro?
Barley, spelt, wheat berries, or quinoa work well as alternatives. For a gluten-free option, use quinoa or brown rice. Adjust cooking times according to package instructions since each grain cooks differently.
- → How do I properly slice fennel?
Trim the stalks and fronds (save the fronds for garnish), cut the bulb in half lengthwise, and remove the tough core. Place the cut side down and slice thinly crosswise for delicate ribbons that integrate perfectly with the grain.
- → Can I use different citrus fruits?
Absolutely. Blood oranges add stunning color and a slightly berry-like sweetness. Grapefruit provides a more bitter, tart contrast. Even segmented mandarins or clementines work beautifully when in season.
- → Is this suitable for meal prep?
This dish is excellent for meal prep. The flavors actually develop and meld after sitting for a day. Store in airtight containers for up to 4 days, adding fresh arugula and almonds when serving to maintain their crunch.