BHA & BHT Free Pomegranate & Artichoke Farro Salad with Mint
Bright, jewel-toned, and packed with contrasting textures, 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 crunchy pistachios make every forkful genuinely exciting. Fresh mint and flat-leaf parsley keep things lively, and the lemon-cumin-turmeric dressing ties it all together with a warm, citrusy brightness that feels anything but ordinary. For anyone navigating BHA and BHT concerns, packaged and processed foods can be a minefield — those synthetic preservatives have a way of sneaking into everything from salad dressings to roasted nuts. This recipe sidesteps all of that by building flavor entirely from whole, minimally processed ingredients: extra virgin olive oil, fresh lemon juice, honey, and ground spices you likely already have on your shelf. Even the pistachios are dry-roasted, keeping the ingredient list clean and straightforward. Optional crumbled feta adds a salty, creamy finish if you want it, but the salad holds its own beautifully without it. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that genuinely delivers.
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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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