Nutty farro mingles with crisp fennel, juicy orange segments, and toasted almonds in a bright citrus dressing.
# What You Need:
→ Grain
01 - 1 cup uncooked whole grain farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt
→ Produce
04 - 1 medium fennel bulb, thinly sliced with fronds reserved for garnish
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley
→ Nuts
08 - 1/2 cup sliced almonds, toasted
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and kosher salt. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until farro is tender yet maintains a slight chew. Drain excess water and allow to cool completely.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until golden and fragrant. Transfer to a plate and set aside.
03 - In a large mixing bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and fresh parsley.
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 until thoroughly combined and emulsified.
05 - Pour vinaigrette over salad and toss gently to ensure even coating of all components.
06 - Add toasted almonds and toss lightly to incorporate. Garnish with reserved fennel fronds. Serve immediately or chilled according to preference.
