Save There's a crunch that happens when you slice into fresh fennel that's so satisfying, it almost makes you forget you're prepping a salad. I first tried this combination at a tiny café tucked into a cobblestone alley, where the cook tossed farro with citrus like it was the most obvious thing in the world. The sweetness of the oranges against the licorice bite of fennel felt like a revelation. I scribbled notes on a napkin and recreated it that weekend, standing barefoot in my kitchen with juice running down my wrists. It's been my go-to grain bowl ever since.
I made this for a friend who swore she didn't like fennel, and I watched her face shift from skeptical to surprised to reaching for seconds. She said it was the oranges that made her trust it, the way their sweetness softened the fennel's sharpness. Now she texts me every time she buys a bulb at the market. It's funny how one dish can change someone's relationship with an ingredient they've avoided for years.
Ingredients
- Farro: This ancient grain holds its shape beautifully and brings a nutty, almost earthy backbone to the bowl; rinse it well to remove any dusty bits before cooking.
- Fennel bulb: Slice it paper-thin so it stays crisp but not overwhelming, and save those feathery fronds because they make the prettiest, most aromatic garnish.
- Oranges: Navel or Cara Cara work wonderfully, but blood oranges will turn this into something almost too pretty to eat; segment them over a bowl to catch the juice for your dressing.
- Red onion: A small one is plenty, sliced thin and maybe soaked in cold water for five minutes if you want to tame the bite.
- Mixed salad greens: Arugula, spinach, or baby kale all work; just keep them tender and fresh, not the sturdy stuff that feels like chewing paper.
- Sliced almonds: Toasting them transforms their flavor from flat to deeply nutty and fragrant; don't skip this step or you'll miss half the magic.
- Extra-virgin olive oil: Use something you'd happily dip bread into; this is a simple dressing, so quality matters.
- Orange juice: Freshly squeezed is non-negotiable here, it's sweeter and brighter than anything from a carton.
- White wine vinegar: It adds gentle acidity without shouting; red wine vinegar works in a pinch but tastes a little heavier.
- Dijon mustard: This helps emulsify the dressing and gives it a subtle tang that pulls everything together.
- Honey: Just a touch to balance the vinegar and let the orange flavor bloom.
Instructions
- Cook the farro:
- Rinse the grains under cold water until it runs clear, then simmer them with salted water for about 25 minutes until they're tender but still have a pleasant chew. Drain well and spread them out on a plate to cool so they don't steam themselves into mush.
- Toast the almonds:
- Heat a dry skillet over medium and add the almonds, shaking the pan often until they turn golden and smell like warm butter and sunshine. Pull them off the heat immediately because they'll keep cooking and can burn in seconds.
- Make the vinaigrette:
- Whisk together the olive oil, orange juice, vinegar, mustard, honey, salt, and pepper in a small bowl until it looks creamy and unified. Taste it and adjust the seasoning; it should be bright but not puckery.
- Prep the vegetables:
- Slice the fennel as thin as you can manage, using a mandoline if you have one, and segment the oranges by cutting away the peel and pith, then slicing between the membranes. Thinly slice the red onion and toss it all together with the greens in a big bowl.
- Assemble and serve:
- Add the cooled farro to the bowl, pour the vinaigrette over everything, and toss gently with your hands so the grains don't get smashed. Scatter the toasted almonds and fennel fronds on top and serve it right away while everything still has its texture.
Save The first time I brought this to a dinner party, someone asked if I'd ordered it from a restaurant. I laughed and said no, but secretly I felt proud because it does look like something you'd pay too much for at a trendy lunch spot. There's something about the colors, the way the orange segments nestle into the greens and the almonds catch the light, that makes people pause before they dig in.
How to Store and Prep Ahead
You can cook the farro up to three days ahead and keep it in the fridge in an airtight container; just let it come to room temperature before you toss the salad. The vinaigrette also keeps well for about a week in a jar, just shake it hard before using. Slice the fennel and onion the morning of, store them in a damp paper towel in the fridge, and segment the oranges last minute so they stay juicy. Don't assemble the full salad until you're ready to serve or the textures will suffer.
Ways to Make It Your Own
If you want more protein, toss in a can of drained chickpeas or some shredded rotisserie chicken. Crumbled goat cheese or feta would add a creamy, tangy layer, though it takes the dish out of dairy-free territory. You could swap the farro for pearled barley, spelt berries, or even quinoa if you need it gluten-free. A handful of pomegranate seeds in the fall adds little jewel bursts of sweetness. Some people like a pinch of red pepper flakes in the dressing for a tiny kick.
Serving Suggestions
This salad shines on its own as a light lunch or dinner, but it also plays well alongside grilled fish, roasted chicken, or lamb chops. I've served it at brunches with poached eggs on top, the yolk running into the grains like a sauce. It pairs beautifully with a chilled Sauvignon Blanc or a dry rosé. If you're packing it for lunch, keep the dressing separate and add it right before eating so nothing gets soggy.
- Add a fried or poached egg on top for a more substantial meal.
- Serve it alongside grilled shrimp or seared salmon for an elegant dinner.
- Pack it in a Mason jar with dressing on the bottom and greens on top for a perfect desk lunch.
Save This is the kind of dish that makes you feel good while you're eating it, not just after. It's bright, satisfying, and full of little moments of flavor that keep your fork moving.
Recipe FAQ
- → What does farro taste like?
Farro has a nutty, earthy flavor with a satisfyingly chewy texture similar to barley but slightly more tender. It absorbs flavors beautifully while maintaining its structure, making it ideal for grain-based dishes.
- → Can I prepare this ahead of time?
Absolutely. Cook the farro up to 2 days in advance and store it in an airtight container. The vinaigrette can also be whisked together beforehand. Toss everything together shortly before serving, adding the toasted almonds at the last minute to maintain their crunch.
- → What can I substitute for farro?
Spelt, barley, or wheat berries work well as alternatives with similar cooking times and textures. For a gluten-free option, try quinoa or brown rice, though cooking times will vary slightly.
- → How do I cut fennel properly?
Trim the stalks and fronds, saving the delicate fronds for garnish. Cut the bulb in half lengthwise, remove the tough core, then slice thinly crosswise for the perfect texture that complements the grain.
- → Can I add protein to make it more filling?
Grilled chicken, chickpeas, or white beans all pair wonderfully with these Mediterranean flavors. Simply increase the yield accordingly and add your protein choice during the final toss.
- → How do I toast almonds perfectly?
Place sliced almonds in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant. Watch carefully as they can burn quickly—the difference between perfectly toasted and burnt is just seconds.