High Fructose Corn Syrup Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

High Fructose Corn Syrup 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 that makes every forkful feel alive. The dressing is where things get really interesting: a quick whisk of olive oil, fresh lemon juice, honey, cumin, and turmeric creates something warm and citrusy that ties all those textures together beautifully. Because every ingredient here is whole and unprocessed, you sidestep the sneaky sweeteners that show up in so many bottled dressings and canned goods — the artichokes are packed in water, and the honey does the light sweetening work on its own terms. Pistachios add a satisfying crunch, and a crumble of feta on top (totally optional) pushes it into seriously impressive territory. It comes together in one big bowl and tastes even better after a short rest, making it an ideal make-ahead lunch or a crowd-pleasing side at dinner. Clean, vibrant, and genuinely delicious — this is the kind of salad that converts people who claim they don't like salad.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!