Roasted Fennel and Farro Salad
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2 to 3fennel bulbs (about 1¼ pounds without fronds), halved lengthwise, cored and sliced ½-inch thick (about 3 cups)
- 4thyme sprigs
- Salt and freshly ground black pepper
- 6tablespoons extra-virgin olive oil, plus more as needed
- 1cup pearled or semi-pearled farro
- 1bay leaf
- 1orange
- 3tablespoons red-wine vinegar, plus more to taste
- ⅛teaspoon red-pepper flakes, plus more as needed
- 1cup mixed herbs, such as parsley, dill, cilantro and mint
- ½cup coarsely chopped pitted green olives
- ¼cup thinly sliced pitted dates
- 3scallions, thinly sliced
- ⅓cup crumbled feta (optional)
- ½cup toasted sliced almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
597 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 15 grams dietary fiber; 22 grams sugars; 15 grams protein; 772 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. On a rimmed sheet pan, combine fennel, thyme, a large pinch of salt and black pepper, and 2 tablespoons oil, and toss to coat. Spread in an even layer. Roast until golden brown and tender, 20 to 30 minutes, tossing after 10 minutes. Discard thyme.
- Step 2
While fennel is roasting, make the farro: In a medium pot of salted boiling water, add farro and bay leaf. Cover and cook until tender according to the package directions, usually 10 to 25 minutes. Drain, discarding bay leaf, and pour farro into a large bowl.
- Step 3
Grate about ¼ teaspoon zest from the orange into the bowl with the warm farro, then halve the fruit and squeeze in the juice. Stir in remaining 4 tablespoons olive oil, vinegar and ¾ teaspoon salt. Taste and add more salt, vinegar or grated orange zest if you like.
- Step 4
Add roasted fennel and red-pepper flakes, and toss to combine. Stir in herbs, olives, dates and scallions. Mix in feta, if using, and almonds right before serving. Taste and add more salt or vinegar, and a little more olive oil for added richness if you’d like.
Private Notes
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Cooking Notes
Susan
This was a nice way to get some fiber and greens into a warm winter salad. I used curly parsley and lots of red pepper, and should have used 3 fennel bulbs rather than two. Given I didn't have access to a food stylist, the photo I took of the dish was tragic. But the taste was very good. I would have liked a little more color, but I can wait for spring.
Janet H.
I just finished making and serving this, after finding two huge fennel bulbs in the store. Used pine nuts instead of almonds since that was all I had, and only found parsley at the store. (It is definitely winter here). I agree with Susan, the salad is very.....brown :-). But super tasty, and looked great under a piece of roasted salmon. The stronger flavors in the salad stood up to the fish, and the drab colors were rescued by the dark-pink salmon.
Susan in Seattle
Delicious! I used all of the kinds of herbs suggested, as well as the feta. I kept the herbs in whole pieces, as in the photo, and the salad was bright visually as well as in taste! The herbs don't "bolster" the taste; they're an essential part, so don't skimp!
anyushka
This was really, really outstanding. One of my favorite things I’ve ever cooked from the NYTimes. A symphony of flavors and textures. Almost a Sicilian flavor profile. We were bowled over by this recipe. Will make again and again. We ate it on its own as a main course. It doesn’t need anything served with it. The feta is not strictly necessary, but it does make it more spectacular with the creamy element.
Matt
For those with tree nut allergies, pumpkin seeds work well in place of the almonds
Anonymous
This was very good! I didn't use as much oil and vinegar because it seemed very wet. Subbed in sliced pepperoncini for the olives.
j
Sub red cabbage for fennel Sub dry cran for dates
Sandra
If the final product is ‘too brown,’ why not add some red bell peppers, or broccoli, to the fennel while it is roasting, it couldn’t hurt, right? I love both of those roasted. Also, if you don’t have or want feta, some yogurt drizzled or dolloped on top would add a nice tartness and creaminess.
Marya
SO delish. Toasted farro with red pepper flakes when cooking the farro and added extra orange zest.
Heather W
Agree that the herbs are definitely part of the meal not just garnish. Using the fennel fronds as part of the mix is chef’s kiss! Also for others asking, I would use any whole grain you like (e.g. barley, rye berry, wheat berry, etc) knowing each one uses a slightly different cooking time. I love all of them and rotate out on various recipes.
mizizzle
Made mostly as written -- 3 fennel bulbs, probably more herbs (cilantro, parsley, mint, fennel fronds), and a tad more feta bec left out the olives bec I didn't feel like pitting them. Left off nuts. Brought to a friend's house and got complements! Will make again!
Whitney A
Just fantastic! Fennel is in season with our CSA, used pine nuts because it’s what I had and grilled some chicken for extra protein. So fresh and healthy.
aebus
Didn't have a bay leaf, used goat cheese instead of feta, used parsley and celery greens. Only one fennel bulb so quartered-ish the olive oil and vinegar. DELIIIISH.
Mom from Fl
What a delicious salad which made great use of my farm share items. I used (light) bulgar instead of faro which made the dish visually lighter in color. I used peaches instead of the orange and added fennel fronds, Japanese mint and parsley from the farm. A healthy and light supper and a salad that would probably cost a pretty penny to eat at a nice restaurant
marcia strongwater
I loved this as much as Charlie Bird’s Farro Salad. I added a drop of maple syrup and might try a tad of dijon next time.
Cate
I roasted the fennel with a red and a yellow bell pepper and then used red onion instead of scallions. I didn't have an orange, so used a lemon and it worked well. This is really tasty and we used it like a meal. I found it to be better when slightly warmed-up.
Joan
Delicious. The only change I made was omitted the dates ( because of the high fructose content ) and therefore reduced the vinegar. I used the optional feta and served it warm on a bed of arugula.
Michelle
This was great. I thought I had followed the recipe exactly (except for omitting the green olives), until I realized I had neglected to add the vinegar. That brightened it up and made it even more fabulous with its mix of textures and flavors. Keeping the herbs larger and adding small cubes of feta definitely add to both the taste and appearance.
Laura
Fantastic warm salad! Keeps well in the fridge and makes for fab left over lunch. I roasted some purple cabbage with the fennel, it added a nice burst of color and sweetness. Mint is a must in your herb combo!
sara b
Excellent even without the cheese. Would be a fantastic potluck offering or a full meal with a slab of crusty bread.
Nora
Really delicious. Flavorful and flexible. I wouldn't change a thing and I'll certainly make it again.
Anon-E-Mouse
Made this with some variations for a vegan Easter dinner and it was a big hit. To serve 8, I used 3 large fennel bulbs, increased the farro to 1.5 cups and added 2 cups of cooked Rancho Gordo snowcap beans and 2 sliced red peppers. Used apricots and pistachios instead of dates and almonds. Tossed the fennel and peppers with olive oil, balsamic vinegar and Herbes de Provence, covered the dish with tinfoil for 20 minutes, then 10 minutes uncovered. To be continued…
Anon-E-Mouse
Cooked the farro with some broth, red pepper flakes, sun-dried tomato and olive pesto and garlic. Zested the entire orange and added a teaspoon of lemon juice to the dressing because it was too sweet. Used about 1.5 cups of herbs (4:2:1 parsley, cilantro, mint). Skipped the feta and used black olives. Combined the farro, fennel, olives, apricots and peppers a few hours in advance of dinner, then reheated the dish. Removed from oven and blended in the herbs, dressing and pistachios.
Ben
I just made this for the second time, and it’s one of the best recipes I’ve made in a while! The combination of flavors is almost magical. I agree with other comments suggesting to leave whole pieces of herbs rather than chopping; I just pinch the leaves off. That solves the “too brown” problem. This time I used parsley, dill, and mint. Thanks, Melissa! 😀
EGS
Marvelous flavor! Used about a quarter of the salt called for, and next time I’ll use less oil and vinegar.
CA
Was excited about this recipe; although I thought this was a mix of too many opposing flavors.
Martha
Just scrumptious, like a party in your mouth! I make this any time I can find good fennel, and I find myself craving it. I increase the herbs and use most of the fennel fronds too. I use capers instead of olives.
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