Artificial Food Coloring Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Artificial Food Coloring Free Pomegranate & Artichoke Farro Salad with Mint

Every color in this salad comes straight from nature — the ruby burst of pomegranate arils, the golden warmth of turmeric, the vivid green of fresh mint and parsley. There's no dye list to decode here, just whole ingredients doing exactly what they're supposed to do. Chewy semi-pearled farro forms a hearty base that soaks up a bright lemon and cumin dressing, while artichoke hearts add a savory, tender contrast to the sweet-tart fruit. Dry-roasted pistachios bring a satisfying crunch, and the torn mint leaves give the whole bowl a fresh, almost cooling lift. The dressing comes together with a quick whisk — olive oil, fresh lemon juice, honey, and a pinch of ground turmeric for that gorgeous golden hue without a single artificial shortcut. Optional crumbled feta on top adds a creamy, salty finish that ties everything together beautifully. It's the kind of salad that looks impressive enough for a dinner party but is genuinely easy to pull off on a weeknight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!