Farro Salad with Fennel

There's something about late January when the farmers market suddenly fills with bright oranges and I spot the first fresh fennel of the season. That's when I started playing around with this farro salad, wanting something that felt both substantial and alive on the plate. My neighbor tasted it straight from the bowl while leaning against my kitchen counter and asked for the recipe before even finishing his bite. It's become one of those dishes I make whenever I need to feel like I'm cooking something that matters, even on a weeknight.

I made this for a potluck last spring and brought it in a glass container, which turned out to be the right call because people kept coming back for more throughout the evening. By the end, someone had scraped the bottom clean looking for the last bits of that vinaigrette pooling with the farro. That's when I realized this wasn't just a side dish—it was the kind of salad that stands on its own and somehow gets better as it sits.

Ingredients

• Farro: This chewy grain is the backbone here, and rinsing it first really does make a difference in texture. It holds the vinaigrette beautifully without getting mushy.
• Fennel bulb: Slice it thin enough that you can almost see through it, and don't skip the fronds—they taste like a softer anise and make everything feel intentional.
• Oranges: Fresh segments, not juice from a carton, because you want those little pockets of juice to burst when you bite down. Peel them over a bowl to catch the escaped juice for the vinaigrette.
• Red onion: The sharp bite keeps the whole salad from feeling too sweet, so don't skip it even if you think you don't like raw onion.
• Mixed salad greens: Use whatever feels fresh to you, but something mild works better here because the fennel and citrus are already doing the talking.
• Almonds, toasted: Toast them yourself if you can because the difference between raw and toasted almonds in this salad is honestly the difference between okay and crave-worthy.
• Extra-virgin olive oil: This is where quality actually matters since it's one of just a few ingredients holding the whole thing together.
• Orange juice: Fresh squeezed from one of your salad oranges if you're being efficient about it.
• White wine vinegar: Sharp but not aggressive, which is exactly the personality this salad needs.
• Dijon mustard: Just enough to emulsify everything and add a subtle depth that people won't be able to name but will definitely taste.

Instructions

Rinse and cook the farro:

Rinse the farro under cold water in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine farro, 3 cups water, and half a teaspoon of salt, then bring it to a boil. Once it's bubbling, lower the heat and let it simmer uncovered for 20 to 25 minutes until each grain is tender but still has a slight chew to it.

Toast the almonds:

While the farro is cooking, heat a dry skillet over medium heat and scatter the almonds across the bottom. Let them toast for 2 to 3 minutes, shaking the pan occasionally, until they smell incredible and turn golden—watch them closely because they'll go from perfect to burnt in about thirty seconds.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey until everything is emulsified and glossy. Taste it and adjust the salt and pepper until it tastes bright but balanced, not too sharp.

Assemble the salad:

Once the farro has cooled just enough to handle, transfer it to a large salad bowl and add the thinly sliced fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over everything and toss gently but thoroughly so each component gets dressed without bruising the softer greens.

Finish and serve:

Scatter the toasted almonds across the top and garnish with those reserved fennel fronds you set aside. Serve it right away while the almonds are still crisp and the greens haven't wilted too much.

Save

My friend who never eats salads asked for a bowl at dinner last month, and I watched her pick through it slowly at first, then faster, clearly surprised that something green could actually taste this good. She told me the fennel reminded her of something her grandmother made in Italy, which gave me that unexpected gift of understanding a recipe better through someone else's memory of it.

Why Fennel Is Your Secret Weapon

Fennel is one of those vegetables that sounds intimidating until you slice into one and realize how crisp and almost juicy it becomes when raw. The anise flavor is subtle when it's sliced thin, more like a whisper than a shout, and it adds this unexpected elegance to the salad without demanding attention. I've started buying fennel even when I'm not planning to make this salad because I've discovered it's good in almost everything.

The Citrus Matters More Than You'd Think

Using fresh orange segments instead of canned or bottled juice changes everything about this salad. The juice pocket inside each segment adds bursts of brightness that a uniform vinaigrette can't quite capture, and the color is honestly just more beautiful. If blood oranges show up at your market, absolutely use them because the deep ruby color against the pale farro is something worth cooking for.

Storage and Make-Ahead Magic

I've learned that the farro actually gets better after a day or two in the refrigerator because the grain absorbs the flavors around it more fully. The vegetables stay crisp longer than you'd expect if you keep them separate, and honestly, this salad is perfect for meal prep because you can eat it cold straight from the fridge. Just remember to keep the almonds in an airtight container so they don't go soft or stale before you use them.

• Cook the farro up to three days ahead and store it in an airtight container in the refrigerator.
• Slice your vegetables the morning you plan to serve, or they'll start losing their crispness by afternoon.
• Make the vinaigrette whenever you want because it keeps for at least a week and tastes even better the next day.

Save

This salad has become my answer to those moments when I want to cook something that feels nourishing and a little bit special. It's the kind of dish that reminds me why I love spending time in the kitchen.

Recipe Questions

→ How do I cook farro to maintain its texture?

Simmer farro in salted water for 20–25 minutes until tender but still chewy, then drain and cool slightly before combining with other ingredients.

→ Can I substitute the almonds with other nuts?

Yes, toasted walnuts or pecans work well and offer a similar crunchy texture and nutty flavor.

→ What does fennel add to this dish?

Fennel brings a crisp texture and a mild anise-like flavor that complements the sweetness of oranges and the earthiness of farro.

→ How is the vinaigrette prepared?

Whisk together olive oil, fresh orange juice, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a bright, balanced dressing.

→ Can this salad be served warm or cold?

It is best served at room temperature or slightly chilled to allow the flavors to meld without losing the crunchiness of the fennel and almonds.