Farro Salad Fennel Oranges Almonds

Experience the bright, vibrant flavors of the Mediterranean with this refreshing Farro Salad Bowl. Perfectly balanced between the chewy, nutty texture of farro and the crisp, aromatic bite of fresh fennel, this dish is elevated by juicy orange segments and a zesty vinaigrette. It is a hearty yet light meal that brings a sophisticated touch to your table.

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The addition of toasted almonds provides a delightful crunch that ties all the elements together. Whether you're looking for a wholesome lunch or a colorful side dish, this salad offers a complex profile of citrus and earthy notes that is sure to satisfy.

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), 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

Step 1: 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.

Step 2: 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.

Step 3: Prepare the Vinaigrette

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

Step 4: 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.

Step 5: Garnish and Serve

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

Zusatztipps für die Zubereitung

Make sure to rinse the farro thoroughly before boiling to remove excess starch. Toasting the almonds is a crucial step to unlocking their full flavor and providing a fragrant aroma to the dish.

Varianten und Anpassungen

For extra protein, consider adding grilled chicken or chickpeas. You can also experiment with different citrus varieties; blood oranges add a beautiful color twist. If farro is unavailable, spelt or barley are excellent substitutes.

Serviervorschläge

This salad is best enjoyed immediately while the greens are crisp. It pairs beautifully with a glass of crisp Sauvignon Blanc for a light and elegant meal.

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With its vibrant colors and wholesome ingredients, this Farro Salad Bowl is a celebration of fresh Mediterranean produce that is as pleasing to the eye as it is to the palate.

Questions & Answers

→ Can I make this ahead?

Absolutely. The flavors actually improve after sitting for a few hours. Store the vinaigrette separately and toss just before serving to keep the greens crisp.

→ What can I substitute for farro?

Spelt, barley, or wheat berries work beautifully. Adjust cooking time as needed—these grains typically take 30-45 minutes to become tender.

→ How do I slice fennel properly?

Trim the fronds (save them for garnish), cut the bulb in half lengthwise, and remove the tough core. Slice thinly crosswise for delicate, rib-like pieces.

→ Is this gluten-free?

No—farro is a wheat variety containing gluten. For a gluten-free version, try quinoa, brown rice, or sorghum instead.

→ Can I add protein?

Grilled chicken, chickpeas, or white beans make excellent additions. Roasted salmon or shrimp also pair beautifully with the citrus notes.