Lactose Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Lactose Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely exciting combination of textures and flavors — chewy farro, juicy pomegranate arils, tender artichoke hearts, and crunchy pistachios all pulled together with a bright lemon-cumin dressing that hits every note at once. The fresh mint and flat-leaf parsley keep things lively, while a touch of turmeric and honey in the dressing adds warmth and just enough sweetness to balance the citrus. What makes this work so well for anyone avoiding dairy is that the entire salad is naturally built without it — every ingredient from the farro base to the herby dressing is completely free of milk or cream, no substitutions required. The optional feta is listed separately, so it's easy to skip without losing anything essential from the dish. Spreading the cooked farro out to cool before dressing it is a smart step that keeps the grains from clumping and ensures the dressing coats everything evenly. This is the kind of salad that works just as well packed for lunch the next day as it does served at room temperature straight from the bowl.

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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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