Roasted Fennel and Farro Salad

Name: Roasted Fennel and Farro Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 2 to 3 fennel bulbs (about 1 1/4 pounds without fronds), halved lengthwise, cored and sliced ½-inch thick (about 3 cups); 4 thyme sprigs; Salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil, plus more as needed; 1 cup pearled or semi-pearled farro; 1 bay leaf; 1 orange; 3 tablespoons red-wine vinegar, plus more to taste; 1/8 teaspoon red-pepper flakes, plus more as needed; 1 cup mixed herbs, such as parsley, dill, cilantro and mint; 1/2 cup coarsely chopped pitted green olives; 1/4 cup thinly sliced pitted dates; 3 scallions, thinly sliced; 1/3 cup crumbled feta (optional); 1/2 cup toasted sliced almonds

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(948)
Comments: Read comments

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

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Preparation

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.

Ratings

5 out of 5

948 user ratings

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Comments

Susan in Seattle2 years ago

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!

anyushka2 years ago

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.

Susan2 years ago

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.

SMcD1 week ago

Is it 1 cup farro before or after cooking?

NYC home cook1 month ago

This is a keeper! I minimized farro for more veg. Agreed a mix of herbs is essential and added a lot of them, especially mint, as well as increased dates and added pomegranate for color and texture.

Alaine1 month ago

Was inspired to make by the unusual combination of ingredients. Made as written but subbed black olives as that’s what I had on hand. Also, cut the orange into bite sized pieces and tossed in rather than juicing it. It was delicious. Melissa Clark was channeling Samin Nosrat in a lovely balance of salt, fat, acid, heat. Will make again — it’s a recipe that can tolerate riffing.

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