Save I stumbled onto this combination during one of those desperate refrigerator-foraging moments when delivery seemed like the only option. The fennel had been sitting there for days, looking deceptively woody, and I figured I'd either use it or compost it. Something about the anise scent mixing with orange peel as I prepped everything made me slow down and actually enjoy the process. Sometimes the best meals come from what feels like kitchen boredom.
I brought this to a friend's porch dinner last spring, and honestly, I wasn't expecting much. But then someone asked for the recipe, and then another person, and suddenly I was texting out the ingredients list while we ate. Something about bright citrus and nutty toasted almonds just makes people happy without them realizing why.
Ingredients
- 1 cup uncooked whole grain farro: Look for the semi-pearled variety if you want faster cooking, but whole grain has this incredible earthy depth that's worth the extra time
- 3 cups water: You'll need plenty to give the farro room to expand and dance around as it simmers
- 1/2 teaspoon kosher salt: Don't skip salting the cooking water, it's your only chance to season the grain from the inside out
- 1 medium fennel bulb: Those fronds on top are gold, save them for the prettiest garnish that also whispers about what's inside
- 2 large oranges: Supreme them if you're feeling fancy, but honestly just chunking them into segments works perfectly fine
- 2 cups arugula or baby spinach: Arugula adds this peppery punch that cuts through the sweet oranges, but spinach is milder if that's your speed
- 2 tablespoons chopped fresh parsley: It brings this fresh herbal brightness that ties everything together like culinary string lights
- 1/2 cup sliced almonds: Toast them yourself, store-bought toasted almonds never quite hit the same aromatic mark
- 3 tablespoons extra-virgin olive oil: This is the backbone holding your dressing together, don't skimp on quality
- 1 tablespoon freshly squeezed orange juice: Use one of the oranges you're segmenting to keep everything connected
- 1 tablespoon freshly squeezed lemon juice: This acid balances the honey and wakes up all the other flavors
- 1 teaspoon honey or maple syrup: Just enough to round out the sharp citrus notes without making it taste like dessert
- 1 teaspoon Dijon mustard: The secret ingredient that keeps your vinaigrette from separating into an oily mess
- 1/4 teaspoon sea salt: Finish with sea salt instead of table salt for those nice crunchy bursts
- 1/4 teaspoon freshly ground black pepper: Grind it right before you make the dressing for maximum aromatic impact
Instructions
- Cook the farro:
- Rinse the grains under cold water until the water runs clear, then combine with water and salt in a medium saucepan. Bring everything to a rolling boil, turn down the heat until it's gently bubbling, cover, and let it simmer for 25 to 30 minutes until the grains are tender but still have some chew. Drain any lingering water and spread the farro on a baking sheet to cool faster, because nobody wants hot wilted greens.
- Toast the almonds:
- Toss the sliced almonds into a dry skillet over medium heat and shake the pan frequently for 2 to 3 minutes. You'll know they're done when they turn golden brown and fill your kitchen with this incredible nutty perfume that'll make everyone wander in wondering what smells so good. Remove them immediately so they don't burn and set aside.
- Combine the base:
- Dump your cooled farro into a large bowl along with the sliced fennel, orange segments, arugula, and parsley. Give everything a gentle toss to distribute the ingredients before adding the dressing.
- Whisk the dressing:
- In a small bowl or jar, combine olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture thickens slightly and turns cloudy, about 30 seconds of enthusiastic wrist work.
- Dress the salad:
- Pour the vinaigrette over the salad and toss gently with salad servers or your hands until everything glistening. Add the toasted almonds last so they stay crunchy, then finish with those reserved fennel fronds for a touch of elegance.
Pin it 
Pin it This became my go-to contribution for every potluck and dinner party last summer. There's something deeply satisfying about watching people's faces light up when they hit that perfect bite of sweet orange and crunchy fennel.
Making It Your Own
I've played around with swapping blood oranges when they're in season, and that dramatic color turns this into something straight out of a food magazine. Grapefruit works beautifully too, especially if you love that bitter edge that wakes up your palate.
Protein Additions
When I need this to be a complete meal, I'll toss in some chickpeas or arrange grilled chicken on top. The farro already provides substance, but sometimes you just need that extra protein to feel properly satisfied.
Storage And Meal Prep
This salad keeps beautifully in the refrigerator for up to three days, though the almonds do lose some of their crunch. I actually think the flavors improve after marinating together overnight.
- Store the almonds separately and add them just before serving
- If taking this for lunch, pack the dressing on the side
- The fennel softens nicely over time, so don't worry about it staying crisp
Pin it 
Pin it Hope this bright, crunchy salad brings as much joy to your table as it has to mine. There's something profoundly satisfying about eating food that tastes both nourishing and alive.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, this dish works beautifully for meal prep. Cook the farro up to 3 days ahead and store in the refrigerator. Prepare the dressing separately and combine just before serving to maintain the crisp texture of the fennel and arugula.
- → What can I substitute for farro?
Barley, wheat berries, or spelt provide similar chewy textures. For a gluten-free option, quinoa or brown rice work well though cooking times will vary slightly.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve after a day. If making ahead, add the almonds just before serving to maintain their crunch.
- → Can I add protein to make it a complete meal?
Grilled chicken, chickpeas, or white beans complement the Mediterranean flavors perfectly. Crumbled feta or goat cheese also adds protein and creates a nice creamy contrast to the crisp vegetables.
- → What other citrus fruits work well?
Blood oranges create a stunning color presentation, while grapefruit adds a more pronounced tartness. Segmented mandarins or clementines offer a sweeter, milder option that works equally well.
- → Do I need to peel the oranges completely?
Yes, removing all the white pith ensures the sweetest flavor and most pleasant texture. Use a sharp knife to cut away the peel and pith, then carefully segment between the membranes to release clean orange sections.