Lupin Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Lupin 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 shower of fresh mint and parsley all pulled together with a golden, cumin-and-turmeric-spiked lemon dressing. The combination of textures is what makes it so satisfying: nutty pistachios, soft farro, and those little bursts of tart pomegranate juice in every bite. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged grain dishes and salad kits, so cooking from scratch with whole, clearly labeled ingredients like these is the cleanest way to stay confident about what's on your plate. Every component here is naturally free of that legume family concern, and nothing in the dressing or the salad base requires any substitutions or workarounds. The honey-lemon dressing comes together in minutes and does double duty — it seasons the farro as it soaks in and keeps the whole salad bright and lively even after it's been chilled. A crumble of feta on top is optional but genuinely worth it for that salty, creamy contrast. This is the kind of dish that travels well to a potluck, holds up beautifully in the fridge, and somehow tastes 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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