Farro Salad with Fennel Oranges Almonds

This Farro Salad Bowl with Fennel, Oranges & Almonds is a refreshing and hearty dish that captures the vibrant essence of Mediterranean cuisine. Featuring nutty farro, crisp shaved fennel, and juicy orange segments, this salad is perfectly balanced with toasted almonds and a zesty vinaigrette.

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Whether served as a main dish or a sophisticated side, this salad brings a beautiful array of textures and colors to your table. It is an excellent choice for a healthy lunch or a flavorful addition to your next dinner gathering.

Ingredients

• Grains: 1 cup (180 g) farro, 3 cups (720 ml) water, ½ teaspoon salt.
• Vegetables & Fruit: 1 medium fennel bulb (thinly sliced, fronds reserved), 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

Cook the Grains

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.

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.

Whisk the Vinaigrette

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

Assemble the Salad

In a large salad bowl, toss the cooled farro with the sliced fennel, orange segments, red onion, and salad greens. Drizzle the vinaigrette over the salad and toss gently to combine.

Garnish and Serve

Sprinkle the toasted almonds and reserved fennel fronds on top. Serve immediately for the best flavor.

Zusatztipps für die Zubereitung

To ensure the best texture, rinse the farro thoroughly before boiling to remove excess starch. Toasting the almonds in a dry skillet is a crucial step to enhance their crunch and nutty aroma.

Varianten und Anpassungen

For extra protein, you can add grilled chicken or chickpeas to the bowl. Blood oranges provide a beautiful color twist when in season, and farro can be substituted with spelt or barley if desired.

Serviervorschläge

This salad pairs exceptionally well with a crisp glass of Sauvignon Blanc. Serve it as a fresh main course or alongside grilled proteins for a complete Mediterranean feast.

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Enjoy this wholesome Farro Salad Bowl, a perfect marriage of textures and bright citrus flavors that is as nourishing as it is delicious.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish is excellent for meal prep. The flavors actually improve after a few hours in the refrigerator. Store the vinaigrette separately and toss just before serving to maintain freshness.

→ What can I substitute for farro?

Spelt, barley, or wheat berries work well as alternatives. For a gluten-free option, try quinoa or brown rice, adjusting cooking times accordingly.

→ How do I prevent the oranges from becoming mushy?

Segment the oranges carefully, removing all membrane and pith. Add them to the salad just before tossing with vinaigrette to maintain their juicy texture.

→ Can I add protein to make it more filling?

Absolutely. Grilled chicken, chickpeas, or crumbled feta cheese pair beautifully. For a vegan protein boost, try adding cannellini beans or hemp seeds.

→ How long does cooked farro keep?

Cooked farro stays fresh in the refrigerator for 4-5 days when stored in an airtight container. It also freezes well for up to 3 months.

→ What type of oranges work best?

Navel or Valencia oranges are ideal for their sweetness and easy peeling. Blood oranges add stunning color and slightly tart notes. Any sweet, juicy variety will work.