Nutty farro tossed with crisp fennel, citrus segments, and toasted almonds in a bright citrus dressing.
# What You'll Need:
→ Grain Base
01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Fresh Produce
04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups fresh arugula or baby spinach leaves
07 - 2 tablespoons fresh parsley, chopped
→ Crunchy Toppings
08 - 1/2 cup sliced almonds, toasted
→ Citrus Vinaigrette
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh orange juice
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon honey or pure maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Rinse farro thoroughly under cold running water until water runs clear. Transfer to a medium saucepan, add 3 cups water and 1/2 teaspoon kosher salt. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 25 to 30 minutes until grains are tender but retain a pleasant chewy texture. Drain any remaining liquid and spread on a baking sheet to cool completely.
02 - Heat a dry skillet over medium heat. Add sliced almonds and toast, stirring constantly, for 2 to 3 minutes until golden brown and fragrant. Watch carefully to prevent burning. Remove from heat immediately and transfer to a small plate to cool.
03 - In a large mixing bowl, combine cooled farro, thinly sliced fennel bulb, orange segments, fresh arugula or spinach, and chopped parsley. Toss gently to distribute evenly.
04 - In a small bowl or jar, whisk together extra-virgin olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, sea salt, and black pepper. Whisk vigorously until fully emulsified and creamy.
05 - Pour vinaigrette over salad mixture and toss gently to coat all ingredients evenly. Add toasted almonds and give a final light toss. Garnish with reserved fennel fronds. Serve immediately at room temperature or refrigerate for 1 hour before serving chilled.
