Anti Inflammatory Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

Anti Inflammatory Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuine showstopper — chewy semi-pearled farro layered with jewel-bright pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint and parsley. Every ingredient here pulls its weight from a wellness standpoint: extra virgin olive oil, turmeric, and cumin are all well-regarded for their inflammation-fighting properties, while the whole grains and fresh herbs add fiber and antioxidants to every forkful. The lemon-honey dressing ties it all together with a bright, slightly sweet tang that makes the whole bowl feel light and vibrant rather than heavy. Dry-roasted pistachios add a satisfying crunch, and the optional crumbled feta brings a creamy, salty finish if you want it. It comes together in about 40 minutes and serves four, making it an easy weeknight option or a standout dish to bring to a gathering. The salad is just as good slightly chilled as it is at room temperature, so it's a smart make-ahead choice when you want something nourishing ready to go.

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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
Reese Artichoke Hearts Quartered - 14 Oz Reese Delicate Baby Artichoke Hearts 14 oz Del Monte Whole Artichoke Hearts Can - 14 Oz Del Monte Fresh Cut Quartered Artichoke Hearts 14 Oz Napoleon Artichoke Hearts Quartered - 13.75 Oz
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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
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

2 oz crumbled feta cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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