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+ servings
a black bowl with farro and orange salad with two wooden spoons on a black and khaki striped background

Farro and Orange Salad

A salad chock full of zesty oranges, crunchy celery and almonds brightened with a sweet tangy dressing. So easy to make ahead for a party.
Course Lunch, Salad
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


For the farro:

  • 2 cups farro I use Trader Joe's 10 Minute Farro
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 1 ½ tsp salt

For the dressing:

  • 1 cup olive oil
  • 4 T white vinegar
  • 2 tsp sriracha
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 4 T mandarin orange juice drained from the can

For the salad

  • 2 cans mandarin oranges 11 oz each, keep the liquid from one can
  • ¾ cup diced celery 3 stalks washed and trimmed
  • ½ cup chopped green onions approx 7 green onions, washed and trimmed
  • 1 cup fresh parsley minced
  • ½ cup sliced almonds toasted, if available


  • Cook farro according to package directions. Drain and set aside to cool completely.
  • In a glass measuring cup or mason jar, combine dressing ingredients and shake to blend completely.
  • In a wide serving dish, add cooled farro and top with the remaining ingredients except reserve some of the oranges, almonds and parsley to use as a garnish on top.
  • Toss with dressing. Garnish with additional toppings.


  • For those with nut allergies, leave the nuts out and serve them on the side for guests to choose to add them if desired.
  • Trader Joe's has unsalted, toasted sliced almonds that work beautifully in this recipe.
  • Make ahead option:
    • Can be made 1 day ahead.
    • Toss everything together ahead of time and reserve ¼-1/2 cup of dressing to toss with right before serving.