Farro Salad with Fennel

There's something about cooking when the kitchen smells like citrus and toasted nuts that makes the whole afternoon feel deliberate and light. I discovered this farro salad on a cold March day when I was tired of heavy meals but needed something substantial enough to satisfy a late lunch with friends. The combination came together almost by accident—leftover farro in the pantry, a fennel bulb that caught my eye at the market, and oranges still in season. What started as improvisation became the salad I make whenever I want to feel like I've done something right in the kitchen without spending hours there.

I made this for my brother's girlfriend the first time, nervous about whether a salad would feel special enough for dinner. She went back for thirds and asked for the recipe before she left, which is the kind of quiet validation that makes you feel like you've figured something out. Now whenever I need to bring something to a potluck or want to feel like I've got my life together, this is what I reach for.

Ingredients

• Farro: A chewy, nutty grain that holds its texture beautifully and actually tastes better when it cools, making it perfect for salads.
• Water and salt: The foundation for seasoning the grain from the inside out, so every bite has flavor.
• Fennel bulb: Thinly sliced raw fennel brings an anise brightness that feels almost floral without being weird, and those tender fronds are edible garnish that nobody expects.
• Oranges: Use ones that feel heavy for their size—they'll be juicier and sweeter, and you'll need the juice for the vinaigrette anyway.
• Red onion: Thin slices add sharpness and color, though if you're nervous about raw onion, you can quick-pickle them in a splash of vinegar while everything else cooks.
• Mixed salad greens: Whatever looks fresh at your market works here, but peppery arugula or bitter radicchio adds dimension if you have them.
• Almonds: Toast them yourself—it takes three minutes and transforms them from forgettable to the thing people reach for first.
• Extra-virgin olive oil: This is where you splurge a little if you can, because it's the backbone of the dressing and nothing else can do what it does.
• Orange juice, white wine vinegar, Dijon mustard, honey: Together they create a vinaigrette that's bright without being sharp, emulsified enough to coat everything without being heavy.

Instructions

Rinse and cook the farro:

Rinse the farro under cold running water until the water runs clear—this removes some of the starch so the grains stay separate. Combine with three cups of water and a pinch of salt, bring to a boil, then lower the heat and let it simmer uncovered for twenty to twenty-five minutes until it's tender but still has a little chew to it.

Toast the almonds:

While the farro is cooking, toss your sliced almonds into a dry skillet over medium heat and shake them around for two to three minutes until they smell toasted and golden. This step takes almost no time but transforms them from pale and forgettable into something worth eating.

Build the vinaigrette:

In a small bowl, whisk together olive oil, fresh orange juice, white wine vinegar, a teaspoon of Dijon mustard, and a touch of honey until everything looks emulsified and thick. Taste it and adjust the salt and pepper until it's balanced—it should make you want to lick the whisk.

Assemble everything:

Drain the farro and let it cool for a few minutes while you slice the fennel, segment the oranges, and thinly slice the red onion. Toss the cooled farro with the fennel, oranges, red onion, and whatever salad greens you're using, then pour the vinaigrette over it all and toss gently so nothing gets crushed.

Finish and serve:

Scatter the toasted almonds on top and use those reserved fennel fronds as garnish—they look beautiful and taste delicate. Serve right away, though this salad doesn't mind sitting for an hour if you need to make other things first.

Save

The moment that made me keep making this was when my friend who usually eats plain chicken and rice told me she could make this every single week and be happy. That's when I realized the salad wasn't about impressing anyone—it was about the way certain combinations of flavors and textures just feel right together.

Why Fennel Changes Everything

Fennel is one of those vegetables that people either think they hate or haven't really tried properly. Raw and sliced thin, it's bright and slightly sweet with this subtle licorice note that doesn't taste anything like the actual licorice candy, and it brings a crispness that makes the salad feel alive. The fronds are the part that shocked me—I used to throw them away until someone told me to taste them, and now they're my favorite garnish because they're delicate and floral and make everything look intentional.

The Citrus-Grain Connection

Farro and oranges are a pairing that doesn't get enough attention, probably because they don't scream obviously together the way some combinations do. But the nutty earthiness of the cooked grain is exactly what the bright acidity of fresh orange juice wants to play against, and the vinaigrette bridges them so well that it's hard to imagine eating one without the other anymore. Every segment of orange brings moisture and sweetness, and the vitamin C in the juice actually helps your body absorb the minerals in the whole grains better, though I mostly care that it tastes like it was meant to be.

Timing and Make-Ahead Strategy

The beauty of this salad is that you can do almost everything ahead without it falling apart, which makes it surprisingly practical for real life. Cook the farro the morning of or even the day before, toast your almonds whenever, slice the vegetables whenever you have a moment, and make the vinaigrette right before you eat so it's fresh. The only thing that needs to happen at the last minute is tossing it all together, which takes about two minutes and makes you feel like you've done something impressive.

• Store cooled farro in an airtight container in the fridge for up to four days if you want to get ahead.
• Keep the vinaigrette separate until serving or the greens will wilt faster than they need to.
• Leftover salad is excellent cold the next day, and somehow tastes even better as the flavors marry together overnight.

Save

This salad has become my answer to the question of what to make when you want to feel nourished and alive without stress. It proves that simple, honest ingredients arranged with a little thought can be more satisfying than anything complicated.

Recipe FAQs

→ How should farro be cooked for this salad?

Farro is simmered in salted water for 20–25 minutes until tender but still chewy, then drained and cooled before mixing with the other ingredients.

→ What is the purpose of toasting the almonds?

Toasting almonds enhances their flavor and adds a warm, crunchy texture to complement the salad’s freshness.

→ Can I substitute the vinaigrette ingredients?

Yes, the vinaigrette combines olive oil, orange juice, vinegar, Dijon mustard, and honey, but slight adjustments can be made to suit personal taste.

→ What are some good variations for the grains?

You can swap farro with spelt or barley to maintain a chewy texture with a similar nutty flavor.

→ How is this salad best served?

Serve immediately after tossing to keep the salad greens crisp and the almonds crunchy, garnished with reserved fennel fronds.