Chestnut Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Chestnut 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 a bright lemon-cumin dressing that ties everything together with warmth and a little zing. The torn mint and flat-leaf parsley keep it feeling fresh and herbaceous, while the dry-roasted pistachios add a satisfying crunch in every bite. For anyone navigating tree nut sensitivities, it's worth noting that pistachios are the only nut here, and they're easy to verify or swap out entirely if needed — the rest of the ingredient list is refreshingly straightforward. The dressing comes together in minutes with pantry staples like olive oil, honey, and a touch of turmeric, giving the whole bowl a golden, slightly earthy depth without any fuss. Spreading the cooked farro out to cool before tossing is a small but smart step that keeps the grains from clumping and helps them absorb the dressing evenly. Crumbled feta on top is optional but highly recommended if you want a creamy, salty finish that makes this feel like a proper centerpiece rather than a side dish. It's equally good served at room temperature for a weeknight dinner or packed up and chilled for a next-day lunch.

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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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