Macadamia Free Pomegranate & Artichoke Farro Salad with Mint
This grain salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Chewy semi-pearled farro forms a hearty base, and the combination of jewel-bright pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint makes every bite feel vibrant and alive. A lemon-cumin-turmeric dressing ties it all together with warm, citrusy depth — earthy and bright at the same time. Pistachios bring the crunch and richness you want from a nut without any concern about cross-contact with tree nuts that don't belong in this bowl. The whole thing is tossed at room temperature, which means the flavors meld beautifully and it travels well to potlucks or weekday lunches. Optional crumbled feta on top adds a creamy, salty finish that takes it from great to genuinely memorable. Whether you serve it as a main or a side, this salad is the kind of recipe that earns a permanent spot in your rotation.
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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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