Roasted Fennel and Farro Salad

By Melissa Clark

Published Jan. 25, 2023

Roasted Fennel and Farro Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(975)
Comments
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This salty-sweet grain salad is filled with bits of caramelized roasted fennel, sweet dates and briny olives, and is bolstered by orange, red-pepper flakes and herbs. It’s substantial enough to be a light meatless dinner on its own, or it can be served as a hearty side with simply roasted or sautéed chicken or fish. It holds up well, and any leftovers will be a boon to future lunches. The feta topping is optional and adds a creamy tanginess, but the mix of roasted vegetables, dried fruit and grains is just as good without it.

Featured in: 4 Winter Salads That Are Anything but Sad

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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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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ratings

5 out of 5
975 user ratings
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Comments

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.

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!

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.

Ingrid

Didn’t have a lot of fennel so roasted some halved radishes and chopped up garlic scapes too. Used some fennel fronds in the herb mix. Lemon instead of orange could make it even more springy!

nickvincelette

I made this recipe with the roasted fennel in the past (delicious), and today I just chopped raw fennel and added it with everything else. Delightfully refreshing!! 🤗

SMcD

Is it 1 cup farro before or after cooking?

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