Beef Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Beef 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 a bright lemon-cumin dressing that ties everything into something that feels both fresh and deeply satisfying. The warm spices, cumin and turmeric, give the vinaigrette an earthy backbone that elevates this well beyond a basic toss-and-serve situation. Torn mint and flat-leaf parsley keep things lively and fragrant, so every bite has a little herby lift cutting through the richness of the olive oil and nuts. It comes together without any meat at all, and honestly, you won't miss a thing — the farro is hearty enough to anchor the whole bowl and keep you full. Crumbled feta on top is optional but highly recommended if you want a creamy, salty finish that plays beautifully against the sweet-tart pomegranate. This is the kind of salad that works just as well packed for lunch the next day as it does served at room temperature straight from the bowl, making it a genuinely versatile addition to your rotation.

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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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