Almond Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Almond Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Chewy farro forms the hearty base, while juicy pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint and parsley make every bite bright and layered with flavor. The dressing — built on lemon juice, olive oil, cumin, and a touch of turmeric — ties everything together with a warm, citrusy depth that feels a little unexpected in the best possible way. Pistachios bring the crunch and richness you want from a nut without any of the cross-contact concerns that come with tree nut blends or mixed-nut toppings at the store. Every ingredient here is straightforward and easy to verify, so you can cook with confidence. Optional crumbled feta on top adds a creamy, salty finish that takes the whole bowl over the edge. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that genuinely holds up.

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Ingredients

4 servings

For the farro

1 cup semi-pearled farro, rinsed
2 ½ cups water
½ tsp salt

For the salad

1 can (14 oz) artichoke hearts in water, drained and quartered
¾ cup pomegranate arils
½ cup fresh mint leaves, roughly torn
¼ cup flat-leaf parsley, roughly chopped
3 scallions (green tops only), thinly sliced
⅓ cup dry-roasted pistachios, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

2 oz crumbled feta cheese (optional)

Instructions

1
Combine the rinsed farro, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
2
While the farro cools, whisk together the olive oil, lemon juice, lemon zest, honey, cumin, turmeric, ¼ tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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