Capsaicin Free Pomegranate & Artichoke Farro Salad with Mint
This grain salad is a genuine showstopper — chewy farro, jewel-bright pomegranate arils, tender artichoke hearts, and a shower of fresh mint and parsley all come together in a bowl that looks as good as it tastes. The lemon-honey dressing leans on cumin and turmeric for warmth and depth, delivering bold, complex flavor without a single ingredient that brings heat or irritation. That makes it a genuinely satisfying option for anyone who needs to avoid capsaicin, since so many "interesting" salads sneak in chili flakes, harissa, or spiced dressings that quietly cause problems. Every component here is straightforward and easy to verify, so there's no guesswork about hidden spice blends. The pistachios add a satisfying crunch, and the optional feta crumbled over the top gives it a creamy, salty finish that ties everything together beautifully. It's the kind of dish that works as a hearty lunch, a make-ahead side for a dinner party, or an easy weeknight meal that feels a little special.
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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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