# 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 (reserve fronds for garnish)
05 - 2 large oranges, peeled and segmented
06 - 2 cups arugula or baby spinach
07 - 2 tablespoons chopped fresh parsley
→ Nuts and Garnish
08 - 1/2 cup sliced almonds, toasted
→ Citrus Vinaigrette
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 salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until farro is tender but still chewy. Drain excess water and let cool.
02 - While farro cooks, toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.
03 - In a large bowl, combine cooled farro, sliced fennel, orange segments, arugula or spinach, and parsley.
04 - In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
05 - Pour dressing over the salad and toss gently to coat evenly. Add toasted almonds and toss lightly. Garnish with reserved fennel fronds.
06 - Serve immediately or chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.
