MSG Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

MSG 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 come together in one bowl that looks as good as it tastes. The dressing is a simple whisk of olive oil, fresh lemon juice, honey, cumin, and turmeric, meaning every single ingredient is something you can see and name — no flavor packets, no seasoning blends with mystery additives. That matters a lot when you're trying to avoid hidden glutamates that sneak into so many store-bought dressings and canned goods. Artichoke hearts packed in water rather than a seasoned brine keep things clean, and dry-roasted pistachios add a satisfying crunch without any coatings to second-guess. The warm spices and bright citrus do all the heavy lifting, so the salad is deeply flavorful without relying on anything artificial. Crumbled feta on top is optional but highly recommended — it adds a creamy, salty finish that pulls the whole dish together. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that will genuinely make people jealous.

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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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