Eggless Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Eggless Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuine showstopper — chewy farro, jewel-bright pomegranate arils, tender artichoke hearts, and a confetti of fresh mint and parsley all tossed in a lemon-cumin-turmeric dressing that tastes far more complex than the effort involved. The combination of sweet, tangy, herby, and nutty hits every note at once, and the dry-roasted pistachios add just the right amount of crunch to keep every bite interesting. Because the whole dish is built around wholesome grains, vegetables, and a simple whisked dressing, there are no hidden egg-based binders or emulsifiers to worry about — it's naturally free of them from start to finish. The dressing comes together in one small bowl and coats the salad beautifully thanks to the olive oil and lemon juice doing all the work. Optional crumbled feta on top adds a creamy, salty finish, but the salad is completely satisfying without it if you want to keep things dairy-free as well. It works equally well served at room temperature straight from the bowl or slightly chilled from the fridge, making it a brilliant make-ahead option for lunches, potlucks, or a light dinner alongside warm flatbread.

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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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