Gut Friendly Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Gut Friendly Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuine showstopper — chewy semi-pearled farro layered with jewel-bright pomegranate arils, tender artichoke hearts, and a riot of fresh mint and parsley. The combination of textures alone is enough to make it a regular in your rotation, but it's the warm cumin and turmeric dressing brightened with fresh lemon that really ties everything together. Farro is a fantastic whole grain for supporting digestive health, and pairing it with fiber-rich artichokes and antioxidant-packed pomegranate makes this salad genuinely nourishing rather than just pretty. Scallion greens stand in for the bulb, keeping the allium flavor light and easy on the gut, while pistachios add a satisfying crunch without weighing things down. The dressing comes together in minutes — just whisk and pour — and the whole salad can be served at room temperature or slightly chilled, making it ideal for meal prep or a relaxed weekend lunch. A crumble of feta on top is optional but absolutely worth it if you're in the mood for a little salty creaminess. This is the kind of recipe that looks like you spent hours on it and feels even better the next day.

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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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