Roasted Fennel and Farro Salad Recipe (2024)

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.

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!

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.

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.

For those with tree nut allergies, pumpkin seeds work well in place of the almonds

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.

Sub red cabbage for fennelSub dry cran for dates

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.

Great recipe!

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!

Followed recipe exactly tho I used a bit more orange zest (maybe 1/2 tsp) and upped the dates (maybe an additional 1 or 2. Herbs were cilantro, dill and mint. Loved the various textures and flavors. Will make again.

I am so excited to have discovered this salad! It is a wonderful combination of sweet, tangy, and salty flavors along with varied textures. I love the combination of fresh herbs--somehow they all come together in a great amalgamated taste. This recipe is an absolute keeper.

I liked this recipe (anything with farro is good to me), my spouse was flip-flop okay. I didn’t like the green olive flavor (will skip that next time), olive oil - decrease that about 1 tablespoon though I might have oiled the fennel too much, dates were a real plus. I did add some red pepper pieces to the roasting, that color made a nice addition final dish. Overall a nice blend of ingredients but I’m betting not for everyone.

I love this salad so much—so many flavors and textures! As I was making this for lunches, I added a can of garbanzo beans and increased the herbs, dates, and red wine vinegar. Go ahead and zest the whole orange—you’ll use it. I also added 1 tsp baharat to play up the Middle Eastern flavors. In the summer, I’d definitely add tomatoes. I can’t wait to make this again!

Very good and I made just for myself as my wife was out of town. A great way to use spice sin the refreigerator.

Very tasty. Subbed parsley for thyme, and it worked out aokay.

Nice blend of flavors - used a bit more zest, herbs, and seasoned oil, & omitted the red pepper but otherwise followed the recipe. Could barely taste the nuts so will use walnuts or bigger chunks of almonds the next time. Even though we liked this as it was given I’ll try a gluten free version with some chewier rice (wild or purple) or buckwheat groats if I can find them. Anyone experiment successfully with these?

Loved this! Made it tonight, subbed sherry vinegar for red wine as we prefer the flavor. I did leave out the feta and olives--when I tasted it midway, the flavor was so delightfully intense, I didn't feel as though it needed anything more. Will absolutely be a favorite in our house!

This was amazing. Definitely very green with a heaping cup of herbs. Brown rice would work great as a gluten-free sub for the farro. Used a 4:2:1 ratio of parsley:cilantro:mint and it was just right. Any more mint would have felt overpowering, any less would have been a shame.

This is absolutley delish! A little time consuming but so worth it. I used craisins rather than dates because it was in my pantry and would add color. But honestly I do not understand the previous comments that referred to this dish as being too "brown". With a full cup of fresh herbs, there was plenty of color. Made this ahead for a dinner party but kept it covered with foil to retain a little warmth. Next day, straight out if the fridge it was still delicious and the herbs were still perky

Is there any recommendation for a gluten free sub for the farro? Would brown rice work?

I really liked this dish because the layer of flavors is a bit different and very satisfying!I didn't have fresh mint on hand so used abundant amounts of Dill, Cilantro, and Parsley. I added 1/3 cup dates and 1/2 cup green olives with pimento quartered.I made the dish to pass at a gathering so I served the toasted quartered almonds and feta on the side. I added both to my serving and it was great. Either way is so tasty. I will definitely add this to my repertoire!

Why do American recipes call for “coring” fennel? It’s all edible, raw or cooked.