Farro Salad with Fennel and Oranges

Experience the perfect balance of flavors and textures with this Farro Salad Bowl. Featuring the nutty bite of ancient grains, the refreshing crunch of fennel, and the bright sweetness of citrus, this Mediterranean-inspired dish is as nutritious as it is delicious. Finished with toasted almonds for a satisfying crunch, it's a vibrant addition to any table.

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This recipe celebrates simple, whole ingredients that come together to create a sophisticated flavor profile. The slight bitterness of the fennel is perfectly offset by the juicy orange segments, while the zesty Dijon-honey vinaigrette ties everything together.

Ingredients

• Grains: 1 cup (180 g) farro, 3 cups (720 ml) water, ½ teaspoon salt
• Vegetables & Fruit: 1 medium fennel bulb, thinly sliced (reserve fronds for garnish), 2 large oranges, peeled and segmented, 1 small red onion, thinly sliced, 2 cups (60 g) mixed salad greens
• Nuts & Seeds: ½ cup (50 g) sliced almonds, toasted
• Vinaigrette: 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed orange juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, salt and black pepper to taste

Instructions

Cook the Farro

Rinse the farro under cold water. Combine farro, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but chewy. Drain and let cool slightly.

Toast the Almonds

While the farro cooks, toast the almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside.

Prepare the Vinaigrette

In a small bowl, whisk together olive oil, orange juice, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Assemble the Salad

In a large salad bowl, toss the cooled farro with fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over the salad and toss gently to combine.

Garnish and Serve

Sprinkle toasted almonds and reserved fennel fronds on top. Serve immediately.

Zusatztipps für die Zubereitung

To boost the protein content of this meal, you can easily add grilled chicken or chickpeas. Both options complement the Mediterranean flavor profile exceptionally well.

Varianten und Anpassungen

For a striking visual twist, try using blood oranges instead of standard oranges. If farro isn't available, spelt or barley make excellent substitutes with a similar chewy texture.

Serviervorschläge

This salad is best served immediately to maintain the freshness of the greens. For a complete dining experience, pair it with a crisp, chilled glass of Sauvignon Blanc.

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Whether you're prepping a healthy lunch or hosting a dinner party, this Farro Salad Bowl with Fennel, Oranges & Almonds is sure to impress with its bright colors and sophisticated flavor palette.

Recipe Questions & Answers

→ Can I make this ahead?

Yes, prepare up to 24 hours in advance. Store vinaigrette separately and toss before serving to maintain freshness.

→ Is farro gluten-free?

Farro contains wheat gluten. Substitute with quinoa, buckwheat, or brown rice for gluten-free options.

→ What can I use instead of oranges?

Grapefruit, blood oranges, or segmented mandarins work beautifully. The citrus provides essential acidity and sweetness.

→ How do I store leftovers?

Keep refrigerated in an airtight container for 3-4 days. The flavors actually develop and improve overnight.

→ Can I add protein?

Grilled chicken, chickpeas, or crumbled feta make excellent additions while maintaining the Mediterranean profile.

→ Do I need to toast the almonds?

Toasting enhances flavor but isn't required. Raw almonds work if pressed for time.