Save to Pinterest I started making this salad on Sunday afternoons when I needed something that felt like effort without actually being complicated. The fennel sat in my crisper for weeks before I finally sliced into it, releasing that sharp licorice scent that filled the whole kitchen. I tossed it with farro I'd been meaning to use, some leftover oranges, and almonds I toasted maybe a minute too long. It tasted better than I expected, bright and filling in a way that made me forget I was eating something healthy.
I brought this to a potluck once, worried no one would touch the grain salad next to the lasagna and brownies. By the end of the night, my bowl was empty and three people asked for the recipe. One friend said it reminded her of something she ate in Barcelona, which I took as a compliment even though I'd never been. It became my go-to whenever I wanted to look like I had my life together.
Ingredients
- Whole grain farro: This chewy ancient grain holds its shape beautifully and adds a nutty backbone to the salad, cook it like rice but give it a little more time.
- Fennel bulb: Slice it paper thin so the anise flavor stays subtle and sweet instead of overpowering, and save those feathery fronds because they make the prettiest garnish.
- Oranges: Segment them over a bowl to catch the juice, which you can add to the dressing for extra brightness.
- Arugula or baby spinach: Arugula adds a peppery bite that plays well with the citrus, but spinach works if you want something milder.
- Sliced almonds: Toasting them transforms their flavor from flat to almost buttery, just watch them closely because they go from golden to burnt in seconds.
- Extra virgin olive oil: Use something fruity and green if you have it, the dressing is simple so the oil really shows up.
- Orange and lemon juice: Freshly squeezed makes all the difference, bottled juice tastes flat and sad next to the real thing.
- Dijon mustard: This is what helps the dressing cling to everything instead of pooling at the bottom of the bowl.
- Honey or maple syrup: Just a touch to balance the acidity and round out the flavors without making it sweet.
Instructions
- Cook the farro:
- Rinse it first to wash away any dust, then simmer it in salted water until the grains are tender but still have a little chew, like al dente pasta. Drain it well and spread it on a plate to cool faster, nobody wants warm grains wilting their greens.
- Toast the almonds:
- Heat a dry skillet over medium and add the almonds, shaking the pan every few seconds so they brown evenly. Pull them off the heat the moment they smell nutty and golden, they will keep cooking in the hot pan.
- Prep the vegetables:
- Slice the fennel as thin as you can manage, a mandoline helps but a sharp knife works too. Peel the oranges and cut between the membranes to release clean segments, it takes a minute but it is worth it.
- Make the dressing:
- Whisk everything together in a small bowl or shake it in a jar with the lid on, either way you want it emulsified and creamy looking. Taste it and adjust the honey or salt if needed, dressings should make you want to lick the spoon.
- Assemble and toss:
- Combine the cooled farro, fennel, oranges, greens, and parsley in a big bowl, then pour the dressing over and toss gently with your hands or tongs. Add the almonds at the end so they stay crunchy, then scatter those fennel fronds on top like confetti.
Save to Pinterest I made this for my mom once when she came over tired from work, and she sat at my counter eating it straight from the bowl with a fork. She said it tasted like sunshine, which is the kind of thing she says, but I understood what she meant. Sometimes food does not need to be fancy or complicated, it just needs to feel alive.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days if you store the dressing separately and toss it right before eating. The farro actually gets better as it soaks up the flavors, though the almonds will soften a bit. I like to bring it to room temperature before serving because cold mutes the citrus and fennel, but some people prefer it chilled on hot days. If you are bringing it somewhere, pack the almonds and fronds in a separate container so you can add them at the last minute.
Ways to Make It Your Own
I have swapped the oranges for grapefruit when I wanted something more tart, and once I used blood oranges which turned the whole thing pink and dramatic. Toasted walnuts or pistachios work if you do not have almonds, and I have added crumbled feta or goat cheese when I wanted it richer. For a heartier meal, I toss in roasted chickpeas or shredded rotisserie chicken, and if I am out of arugula, even chopped kale works as long as you massage it first with a little olive oil.
What to Serve Alongside
This salad shines as a side dish next to grilled fish or roasted chicken, but it is substantial enough to stand alone as lunch. I have served it with crusty bread and good butter, or alongside a simple soup when I wanted something lighter. It pairs beautifully with a crisp white wine, especially Sauvignon Blanc or a dry Riesling.
- Grilled salmon or chicken thighs for added protein
- Warm pita or focaccia for scooping
- A light soup like lemon orzo or white bean
Save to Pinterest This salad taught me that simple ingredients can taste special when you treat them right, and that sometimes the best meals are the ones you did not overthink. I hope it becomes one of those recipes you make without looking, the kind that feels like home.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Store the farro, vegetables, and dressing separately, then combine just before serving to keep the salad crisp and the almonds from softening.
- → What grains can I substitute for farro?
Barley, quinoa, or brown rice work wonderfully as alternatives. For a gluten-free option, choose quinoa, brown rice, or millet. Cooking times may vary, so adjust accordingly based on the grain you select.
- → How do I toast almonds properly?
Place sliced almonds in a dry skillet over medium heat and stir frequently for 2–3 minutes until golden and fragrant. Watch carefully to prevent burning, as they toast quickly. Let them cool before adding to your salad.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, seared shrimp, or chickpeas are excellent protein additions. For vegetarians, crumbled feta cheese or roasted chickpeas complement the flavors beautifully.
- → What citrus fruits work best?
Blood oranges, regular oranges, and grapefruit all work well. Grapefruit adds a pleasant tartness, while blood oranges provide a deeper color and slightly different flavor profile. Choose based on your taste preference and availability.