Save My first apartment had the tiniest kitchen imaginable, but I still insisted on hosting Sunday brunch for friends. This farro salad became my secret weapon—I could make it ahead, it traveled well, and somehow it always looked impressive despite my limited counter space and that one wobbly burner.
Last summer I brought this to a potluck and watched two self-proclaimed vegetable haters go back for thirds. Something about the crunch of toasted almonds and the burst of citrus segments makes people forget they are eating something so wholesome.
Ingredients
- 1 cup uncooked whole grain farro: I have learned that rinsing thoroughly removes the dusty starch that can make the texture strangely gummy
- 3 cups water: Keep an eye on it—farro absorbs water differently depending on the brand
- 1/2 teaspoon kosher salt: Seasoning the cooking water makes a noticeable difference in the final flavor
- 1 medium fennel bulb: Thinly slice it, almost translucent, so the anise flavor stays subtle and refreshing
- 2 large oranges: Supreme them carefully—those little membranes between segments can make the salad unpleasantly chewy
- 2 cups arugula or baby spinach: Arugula adds a peppery kick that cuts through the sweet oranges beautifully
- 2 tablespoons chopped fresh parsley: Use flat-leaf if you can find it—the curly variety feels a bit old-fashioned here
- 1/2 cup sliced almonds: Watch them like a hawk while toasting, they go from golden to burned in seconds
- 3 tablespoons extra-virgin olive oil: The good stuff matters since the dressing is so simple
- 1 tablespoon freshly squeezed orange juice: Use the same oranges you segmented for maximum flavor
- 1 tablespoon freshly squeezed lemon juice: This acid balances the honey and prevents the dressing from becoming cloying
- 1 teaspoon honey or maple syrup: Just enough to bring everything together without making it sweet
- 1 teaspoon Dijon mustard: The emulsifier that keeps your dressing from separating into an oily mess
- 1/4 teaspoon sea salt: Adjust to taste, but farro needs more salt than you might expect
- 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a surprising difference in such a light salad
Instructions
- Cook the farro until perfectly tender:
- Rinse the farro under cold water until it runs clear, then combine it with the water and salt in a medium saucepan. Bring to a boil, then reduce heat to low and simmer covered for 25 to 30 minutes until the grains are tender but still pleasantly chewy. Drain any excess liquid and spread the cooked farro on a baking sheet to cool faster—warm farro wilts the greens instantly.
- Toast the almonds until fragrant:
- Heat a dry skillet over medium heat and add the sliced almonds, stirring constantly for 2 to 3 minutes until they turn golden brown. Remove them immediately to a separate plate because even off the heat, that pan will keep cooking them into bitterness.
- Prep all your vegetables and fruit:
- While the farro cools, slice the fennel bulb as thinly as possible and reserve the frilly fronds for garnish later. Peel the oranges and cut out the individual segments over a bowl to catch any juices for the dressing.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, orange juice, lemon juice, honey, mustard, sea salt, and pepper. Whisk vigorously until the mixture thickens slightly and emulsifies into a smooth dressing.
- Assemble the salad:
- In a large bowl, combine the cooled farro, sliced fennel, orange segments, arugula, and parsley. Pour the dressing over everything and toss gently until evenly coated.
- Add the finishing touches:
- Fold in the toasted almonds carefully so they do not break apart, then garnish with those reserved fennel fronds for a pop of color. Serve immediately or refrigerate—the flavors actually get better after a few hours.
Save This salad saved me during a particularly stressful week at work. I made a big batch on Sunday and suddenly had something bright and nourishing to look forward to after endless meetings.
Make It Your Own
Sometimes I toss in dried cranberries or diced avocado if that is what I have on hand. Once I added crumbled feta and it was delicious, though it definitely shifts the dish toward a heavier meal.
Storage Suggestions
This keeps beautifully in the refrigerator for three to four days, though the almonds do lose some of their crispness. I usually store them separately and sprinkle them on right before serving.
Serving Ideas
I have served this alongside grilled fish for a light summer dinner and brought it to countless picnics. It travels exceptionally well because nothing spoils quickly at room temperature.
- Pair with a crisp white wine like Sauvignon Blanc
- Add grilled chicken or chickpeas for a complete meal
- Try blood oranges in winter for a stunning deep pink color
Save Every time I make this now, I think back to that cramped first kitchen and how something so simple became such a reliable friend.
Recipe FAQ
- → What does farro taste like?
Farro has a delightfully nutty flavor with a chewy, slightly tender texture. It's more substantial than rice or quinoa, adding satisfying heft to salads and grain bowls.
- → Can I make this ahead?
Absolutely. This salad actually improves after a few hours as flavors meld. Store dressed for up to 3 days, though add almonds just before serving to maintain their crunch.
- → What protein works well here?
Grilled chicken, shrimp, or chickpeas complement the Mediterranean flavors beautifully. Feta or goat cheese also adds protein and creamy tang.
- → Is this gluten-free?
Traditional farro contains gluten. For a gluten-free version, swap in quinoa, brown rice, or millet with excellent results.
- → How do I slice fennel properly?
Trim the fronds and stalks, cut the bulb in half lengthwise, and remove the tough core. Slice thinly crosswise for delicate, ribbony pieces.
- → Can I use bottled orange juice?
Freshly squeezed yields noticeably brighter flavor, but bottled works in a pinch. If using bottled, reduce the honey slightly to balance sweetness.