Chicken Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Chicken Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuine showstopper — chewy semi-pearled farro tossed with jewel-bright pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint and parsley. The combination of textures alone is worth making it for: nutty pistachios, soft farro, and juicy bursts of pomegranate in every single bite. A lemon-cumin-turmeric dressing ties everything together with a warm, citrusy brightness that feels both fresh and a little exotic. Because the whole dish is built around grains, legumes, and produce, there's no need to swap or substitute anything — it's naturally free of poultry without any compromise on heartiness or satisfaction. Optional crumbled feta adds a creamy, salty finish that takes the whole bowl over the top. It's equally at home as a light lunch, a potluck contribution, or a make-ahead dinner that actually gets better as it sits and the dressing soaks into the farro.

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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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