Hazelnut 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 confetti of fresh mint and parsley all come together in one bowl that looks as good as it tastes. The lemon-honey dressing gets a warm, earthy lift from ground cumin and turmeric, tying every ingredient together without overpowering the freshness of the herbs. Dry-roasted pistachios bring the crunch and richness you want from a nut, and they do it without any of the cross-contamination concerns that come with tree-nut blends or mixed-nut products that so often sneak hazelnuts into the mix. Each component is straightforward and easy to source, so you're not hunting down specialty items or reading labels with a magnifying glass. The salad is equally happy served at room temperature right after tossing or pulled from the fridge slightly chilled, making it a brilliant option for meal prep, potlucks, or a weeknight dinner that feels a little special. A crumble of feta on top is optional but genuinely worth it if you have some on hand.
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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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