Caffeine Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Caffeine 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 pulled together by a bright lemon-cumin dressing with a whisper of turmeric. Fresh mint and flat-leaf parsley keep every bite feeling lively and aromatic, while the optional crumbled feta adds a creamy, salty finish if you want it. Every single ingredient here is naturally free of stimulants, so there's no label-scanning or ingredient-swapping required — just wholesome, vibrant food that happens to work perfectly for anyone avoiding caffeine. The dressing comes together in minutes with pantry staples, and spreading the cooked farro out to cool before tossing means nothing gets soggy or overdressed. It's the kind of salad that actually improves as it sits, making it a smart choice for meal prep, potlucks, or a relaxed weeknight dinner. Serve it at room temperature or slightly chilled and let the colors alone do the convincing.

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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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