Save Pin I was tired of limp lettuce salads that left me hungry an hour later, so I started playing with grains. Farro became my anchor, nutty and satisfying, holding its shape even when dressed ahead. One Sunday afternoon, I paired it with whatever looked good at the farmers market: a bulb of fennel with its wispy fronds still attached, a bag of winter oranges, and a handful of almonds I toasted while the grain simmered. The result was bright, crunchy, and filling in all the right ways. I've been making versions of this bowl ever since, tweaking the balance but never losing that core combination of textures and flavors.
I brought this to a winter gathering once, worried it might seem too simple next to all the casseroles and roasted things. But people kept going back for seconds, especially those who were tired of heavy holiday food. Someone asked if it was a Mediterranean family recipe, and I had to laugh because I'd just invented it the week before. It taught me that fresh, thoughtfully combined ingredients don't need a pedigree to win people over.
Ingredients
- Farro: This ancient grain has a nutty flavor and stays pleasantly chewy, never mushy, even when tossed with dressing. Rinse it well to remove any dust or debris before cooking.
- Fennel bulb: Slice it as thin as you can manage for the best texture, and save those feathery fronds because they make a beautiful, aromatic garnish.
- Oranges: Navel or Cara Cara work beautifully, but blood oranges will give you dramatic color if you find them. Segment them over a bowl to catch the juice for your vinaigrette.
- Red onion: A small one is plenty, its sharpness mellows when tossed with the acidic dressing and citrus.
- Mixed salad greens: Use whatever looks freshest, arugula adds a peppery bite, butter lettuce keeps it mild.
- Sliced almonds: Toasting them in a dry skillet transforms their flavor completely, turning them golden and fragrant in just a few minutes.
- Extra virgin olive oil: A fruity, quality olive oil makes the vinaigrette shine, this is not the place for the cheap stuff.
- Orange juice: Freshly squeezed from your segmented oranges is ideal, it ties the whole salad together.
- White wine vinegar: Its gentle acidity balances the sweetness of the honey and orange without overpowering the delicate fennel.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle tangy depth.
- Honey: A half teaspoon is enough to round out the vinaigrette and keep the flavors harmonious.
Instructions
- Cook the farro:
- Rinse the farro under cold running water, then combine it with 3 cups of water and half a teaspoon of salt in a medium saucepan. Bring it to a rolling boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes until the grains are tender but still have a pleasant chew, then drain any excess water and let it cool slightly.
- Toast the almonds:
- While the farro simmers, heat a dry skillet over medium heat and add the sliced almonds, stirring frequently for 2 to 3 minutes until they turn golden and smell nutty. Transfer them to a plate immediately so they don't burn from residual heat.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, orange juice, white wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper until the mixture is smooth and emulsified. Taste it and adjust the seasoning if needed.
- Assemble the salad:
- In a large salad bowl, combine the cooled farro with the thinly sliced fennel, orange segments, red onion, and mixed greens. Drizzle the vinaigrette over everything and toss gently with your hands or two spoons until every ingredient is lightly coated.
- Finish and serve:
- Scatter the toasted almonds and reserved fennel fronds over the top for texture and a pop of green. Serve the salad immediately while the greens are still crisp and the farro is at room temperature.
Save Pin One evening, my friend who claimed she didn't like salads as meals finished her entire bowl and then quietly reached for seconds. She said it was the first time a salad felt like real food, not just something she was supposed to eat. That moment reminded me why I love grain based salads, they bridge the gap between virtuous and satisfying without apology.
Making It Your Own
This salad is flexible enough to handle whatever you have on hand or whatever sounds good in the moment. I've stirred in roasted chickpeas when I needed more protein, added crumbled goat cheese even though the base is dairy free, and swapped in grapefruit when oranges weren't in season. Grilled chicken or seared shrimp turn it into a more substantial main course, and pomegranate arils in winter add jewel like bursts of tartness. The core combination of grain, fennel, citrus, and nuts stays constant, but the details can shift with your mood or your pantry.
Storing and Serving Tips
If you want to prep this ahead for meal prep or a gathering, cook the farro and make the vinaigrette up to two days in advance, storing them separately in the fridge. The fennel, onion, and orange segments can be prepped the morning of, kept chilled and covered. Toss everything together with the greens and almonds just before serving so nothing gets soggy or loses its vibrant texture. Leftovers will keep for a day in the fridge, but the greens will wilt, so it's best enjoyed fresh or repurposed as a grain bowl base with new greens added.
Pairing Suggestions
This salad pairs beautifully with lighter proteins and wines that won't overpower its delicate citrus and fennel notes. A crisp Sauvignon Blanc or a dry Vermentino complements the brightness, while a pale rosé works if you're serving it in warmer weather. For food pairings, it sits nicely alongside grilled fish, roasted chicken thighs, or a simple frittata. I've also served it as a side to lamb chops, where the freshness cuts through the richness perfectly.
- If you're serving this as a main dish, consider adding a crusty baguette or focaccia on the side.
- For a vegan version, swap the honey in the vinaigrette for maple syrup or agave.
- Leftover farro makes a great base for grain bowls throughout the week, just add fresh toppings each day.
Save Pin This salad has become one of those recipes I return to when I want something that feels nourishing without being fussy. It's proof that a few good ingredients, treated with care, can turn into something you'll crave again and again.
Recipe FAQs
- → Can I make this ahead?
Yes, prepare components up to 24 hours ahead. Store farro and vinaigrette separately, then toss just before serving to maintain freshness.
- → What can substitute farro?
Spelt, barley, or wheat berries work well. Adjust cooking time accordingly—whole grains typically need 45-60 minutes simmering.
- → Is this served warm or cold?
Enjoy it either way! Serve slightly warm for cozy meals or chilled for refreshing summer lunches and picnics.
- → How do I prevent soggy salad?
Cool the farro completely before tossing. Pat orange segments dry and add vinaigrette just before serving for best texture.
- → Can I add protein?
Grilled chicken, shrimp, or chickpeas pair perfectly. Add about 4 oz chicken or ½ cup chickpeas per serving.
- → What wine complements this?
A crisp Sauvignon Blanc or dry Pinot Grigio complements the bright citrus notes beautifully.