Nutty farro meets crisp fennel, juicy oranges, and toasted almonds in a light citrus vinaigrette for a satisfying Mediterranean bowl.
# Ingredient list:
→ Grains
01 - 1 cup farro
02 - 3 cups water
03 - ½ teaspoon salt
→ Vegetables & Fruit
04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 1 small red onion, thinly sliced
07 - 2 cups mixed salad greens
→ Nuts & Seeds
08 - ½ cup sliced almonds, toasted
→ Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - ½ teaspoon honey
14 - Salt and black pepper to taste
# Cooking steps:
01 - Rinse 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.
02 - Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In a small bowl, whisk together olive oil, orange juice, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled farro with fennel, orange segments, red onion, and mixed salad greens. Drizzle vinaigrette over the salad and toss gently until well coated.
05 - Sprinkle toasted almonds and reserved fennel fronds over the salad. Serve immediately while flavors are bright.
