Brazil Nut Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Brazil Nut Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Chewy semi-pearled farro forms the hearty base, while pomegranate arils bring little bursts of tart sweetness and quartered artichoke hearts add a savory, tender bite. Torn mint and flat-leaf parsley keep everything feeling fresh, and a bright lemon-cumin-turmeric dressing ties all those bold flavors into something genuinely cohesive. Dry-roasted pistachios give you satisfying crunch without any of the tree nut concerns that can make salads like this tricky — the recipe sticks to pistachios only, so there's no need to second-guess the nut situation. Optional crumbled feta on top adds a creamy, salty finish that takes it from great to borderline irresistible. It's equally at home as a weeknight main, a meal-prep lunch, or a showstopper side at a dinner party. Serve it at room temperature or slightly chilled — either way, it holds up beautifully.

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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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