Celery Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Celery Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely stunning 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. The torn mint and flat-leaf parsley keep every bite feeling fresh and herbaceous, while the scallion greens add a mild oniony note without any of the usual suspects that can sneak into packaged salads. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — no celery stalks, celery seed, or celery salt anywhere in the ingredient list, so you can dig in without scanning labels twice. The dressing comes together in minutes with pantry staples, and spreading the cooked farro out to cool before tossing everything together is a small but smart step that keeps the salad from going soggy. A crumble of feta over the top is optional but absolutely worth it if you're in the mood for something a little more indulgent. This one works just as well packed for lunch the next day as it does served straight from the bowl at room temperature.

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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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