Ginger Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Ginger Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely stunning 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, golden dressing. The cumin and turmeric in the vinaigrette add warmth and depth without any heat or spice that might catch you off guard, and every ingredient here is completely free of ginger in any form. That matters more than it sounds, because spiced dressings and grain salads are exactly the kind of recipes where ground ginger tends to sneak in uninvited. The dressing comes together with a simple whisk — olive oil, fresh lemon juice, zest, a touch of honey, and those two warm spices — and it coats every grain beautifully. Torn mint and flat-leaf parsley keep the whole bowl feeling fresh and a little Mediterranean, while optional crumbled feta adds a creamy, salty finish if you want it. It's the kind of dish that works just as well packed for lunch the next day as it does served straight from the bowl at room temperature.

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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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