Artificial Flavors Free Pomegranate & Artichoke Farro Salad with Mint
This grain salad is a genuinely exciting combination of textures and flavors — chewy farro, juicy pomegranate arils, tender artichoke hearts, and crunchy pistachios all tossed together with handfuls of fresh mint and parsley. The dressing is where everything comes alive: bright lemon juice and zest, a touch of honey, and warm spices like cumin and turmeric create something complex and deeply satisfying without a single synthetic shortcut. Every ingredient here is exactly what it says it is, which matters more than it sounds when so many bottled dressings and flavored grains sneak in artificial additives you never asked for. Making the dressing from scratch takes about two minutes and gives you complete control over what goes into the bowl. The whole salad comes together beautifully at room temperature, making it ideal for meal prep, potlucks, or a weeknight dinner that feels a little special. A crumble of feta on top is optional but highly recommended for that salty, creamy finish.
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Learn more →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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