Coconut 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 handful of crunchy pistachios all tossed together with fresh mint and parsley. The dressing is where things get really interesting: a bright lemon-and-olive-oil base warmed up with ground cumin and turmeric that ties every element together without overwhelming the fresh flavors. Many packaged grain salads and store-bought dressings sneak in coconut-derived oils or coconut aminos, so making this one from scratch means you know exactly what's going in the bowl. Every single ingredient here is straightforward and easy to verify, which makes the whole process feel relaxed rather than stressful. Spreading the cooked farro out to cool before dressing it is a small but smart step that keeps the grains from clumping and lets them soak up all that lemony goodness. A crumble of feta on top is optional but honestly worth it for that salty, creamy contrast against the sweet-tart pomegranate. Serve it at room temperature for a weeknight dinner or pack it up slightly chilled for a lunch that will genuinely make people jealous.
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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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