Save There's something about January that makes me crave salads that actually feel substantial, not like punishment for holiday excess. I was standing in the farmer's market on a crisp morning when I spotted the most beautiful fennel bulbs, their pale green layers catching the light, and oranges still wearing their waxy finish. I grabbed them without thinking much beyond how good they'd smell in my kitchen, then caught sight of some pearl-colored farro at the grain bin next to me. By the time I got home, I'd assembled this bowl almost by accident, but it became the kind of meal I'd make again and again—filling enough for lunch, elegant enough for company.
I made this for my sister's book club last spring when everyone was tired of heavy winter meals but not quite ready for salad season to begin. As people were eating, someone asked if I'd bought it from a fancy deli, which made me laugh because I'd nearly skipped making it that morning. That compliment stuck with me though—sometimes the simplest recipes are the ones that feel most impressive to share.
Ingredients
- Farro: This ancient grain has a nutty flavor and holds its shape beautifully, giving the salad real substance without feeling heavy like rice would.
- Water and salt: The salt in the cooking water flavors the grain from the inside, so you don't need as much seasoning later.
- Fennel bulb: Slice it paper-thin so it's delicate and sweet rather than tough and licorice-forward; the fronds are essential for that fresh garnish that ties everything together.
- Oranges: Fresh squeezed juice in the vinaigrette and segmented fruit in the salad means you're getting consistent citrus flavor throughout.
- Red onion: Thin slicing keeps it from being aggressive, and it adds color and a slight sharpness that balances the sweetness.
- Mixed salad greens: These add freshness and contrast to the chewy grains, so don't skip them even though they seem optional.
- Sliced almonds, toasted: Toasting your own makes an enormous difference; it takes three minutes but the difference between raw and toasted almonds is the difference between okay and crave-it-again.
- Extra-virgin olive oil: Use one you actually like tasting because it's the flavor base here, not hidden in a crowd.
- White wine vinegar: Gentler than red wine vinegar and lets the citrus shine without competing.
- Dijon mustard and honey: The mustard emulsifies everything and adds sophistication, while the honey rounds out the sharp edges.
Instructions
- Start your farro:
- Rinse it under cold water to remove surface starch, then combine with three cups water and half a teaspoon of salt in a medium saucepan. Bring it to a boil—you'll hear the urgent bubbling—then turn the heat down to low and let it simmer uncovered for twenty to twenty-five minutes. You're looking for grains that are tender but still have a little bite to them, not mushy.
- Toast your almonds while the grain cooks:
- Put them in a dry skillet over medium heat and shake the pan every thirty seconds or so until they're golden and you can actually smell the toasted nuttiness. This usually takes about three minutes and transforms them from bland to essential.
- Build your vinaigrette:
- While the farro is finishing, whisk together the olive oil, fresh orange juice, white wine vinegar, Dijon mustard, and honey in a small bowl until it looks emulsified and thick. Taste it and adjust salt and pepper—trust your palate here because everyone's preferences are different.
- Assemble everything:
- Once the farro has cooled slightly, toss it in a large bowl with the thinly sliced fennel, orange segments, red onion, and mixed greens. Drizzle the vinaigrette over top and fold everything together gently so you don't mash the oranges or greens.
- Finish and serve:
- Scatter the toasted almonds and reserved fennel fronds across the top right before serving so they stay crisp and don't get soggy from the vinaigrette.
Save What surprised me most about this salad is how it changed my weekday lunch situation. I'd make a big batch on Sunday and it actually got better after sitting in the fridge for a day or two as the grains absorbed more of the vinaigrette flavor. Suddenly I had something I actually looked forward to eating instead of something I felt obligated to finish.
The Magic of Raw Fennel
Most people only know fennel as a cooked vegetable, which means they've never experienced how crisp and almost apple-like it can be when it's raw and sliced thin. The anise flavor is there but it's gentle and sweet rather than overwhelming, especially when it's balanced with something acidic like the orange vinaigrette. I used to be nervous about using fennel in anything because I thought people would either hate it or find it too weird, but sliced paper-thin in a cold salad, it becomes this delicate, refreshing component that people rarely identify but always notice is missing if you leave it out.
Why This Works as a Main Dish
The farro is what makes this a real meal instead of a side salad—it has enough protein and fiber to sustain you through an afternoon without that hungry feeling creeping back in two hours. Add grilled chicken or a can of chickpeas if you want extra protein, but honestly the farro does most of the heavy lifting on its own, especially when paired with nuts and whole greens. The combination of textures—chewy grain, crisp vegetables, crunchy almonds—keeps your mouth interested long enough that you actually feel satisfied rather than like you're nibbling on leaves.
Making It Your Own
This is one of those recipes that invites you to tinker without falling apart. Blood oranges turn it into something almost jewel-toned and look stunning on a plate, or you can use a different grain like spelt or barley if you're tired of farro. The vinaigrette is forgiving too—if your oranges aren't as juicy as you'd hoped, add a little lemon juice instead, or if you don't have white wine vinegar, apple cider vinegar works beautifully.
- If fennel seems too adventurous, swap it for thinly sliced celery or cucumber for a different kind of crispness.
- Toast your almonds fresh each time if you can because the difference between day-old toasted almonds and just-toasted ones is noticeable.
- Make the vinaigrette at least an hour before serving so the flavors have time to marry together.
Save This salad taught me that sometimes the best meals are the ones you throw together without overthinking, especially when you start with ingredients you actually love. It's become my answer to 'what should I bring' for potlucks and the thing I make when I want to feel like I'm eating something special on an ordinary Tuesday.
Recipe FAQs
- → Should I cook farro before adding to salad?
Yes, farro requires cooking until tender but still chewy, about 20-25 minutes. Drain thoroughly and cool slightly before tossing with other ingredients to prevent wilting the greens.
- → Can I use other grains instead of farro?
Absolutely. Spelt, barley, or wheat berries work well as substitutes. Adjust cooking time accordingly and ensure grains are cooled before assembling the salad.
- → How do I segment oranges properly?
Peel the orange completely, then use a sharp knife to cut between the membranes to release clean segments. Catch any juice over a bowl to include in your vinaigrette.
- → Can I make this salad ahead?
This dish prepares beautifully up to 24 hours in advance. Store cooked farro and dressing separately, then toss with fresh vegetables and almonds just before serving.
- → What protein options work well?
Grilled chicken, chickpeas, or white beans complement the Mediterranean flavors. For a vegan version, try adding marinated tofu or simply enjoy the farro's natural protein.