Dairy Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Dairy 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: olive oil, lemon juice, honey, cumin, and a touch of turmeric create something warm and citrusy that ties every ingredient together beautifully. Every component here is naturally free of dairy, so there's no swapping or substituting required — just straightforward, wholesome ingredients that happen to work perfectly together. The optional feta is listed for those who want it, but skip it entirely and the salad loses nothing; it's already layered with enough flavor and texture to stand completely on its own. It comes together without any special equipment or technique, just a saucepan, a mixing bowl, and a little patience while the farro cools. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that will genuinely make people at the table ask for the recipe.

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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)
Can be omitted
feta cheese

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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