Cinnamon 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 tossed together with bright herbs and a lemony dressing. The result is something that feels restaurant-worthy but comes together with minimal fuss in your own kitchen. For anyone avoiding cinnamon, spiced dressings and store-bought grain salads can be a minefield, since that warm spice sneaks into blends more often than you'd expect. Here, the dressing gets its depth from cumin and turmeric instead, delivering warmth and color without a trace of the ingredient you're steering clear of. Fresh lemon juice and zest keep everything vibrant, while torn mint and flat-leaf parsley add a herby lift that makes each bite feel lively. A little crumbled feta on top is optional but highly recommended if you want a creamy, salty finish. This one works beautifully as a make-ahead lunch or a standout side at the dinner table.
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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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