Mushroom Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Mushroom 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 handful of crunchy pistachios all tossed in a cumin-and-turmeric lemon dressing that tastes like it took way more effort than it did. The torn mint and flat-leaf parsley keep every bite feeling fresh and herbaceous, while the scallion greens add a gentle bite without overpowering the other flavors. For anyone navigating a mushroom-free lifestyle, salads like this can sometimes feel like an afterthought — but this one is genuinely satisfying and complex enough to hold its own as a main course. Every single ingredient here is naturally free of fungi, so there's no need to scrutinize labels or swap anything out. The honey-lemon dressing emulsifies beautifully and clings to the farro in the best way, making sure each forkful is evenly coated with that warm, citrusy spice. A crumble of feta on top is optional but highly recommended if you want a creamy, salty finish. It's the kind of salad that actually gets better as it sits, making it perfect for meal prep or bringing to a gathering.

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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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