Mustard Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Mustard Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a 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 where the magic really happens: a bright lemon-and-olive-oil base warmed up with ground cumin and turmeric, sweetened just slightly with honey, and completely free of any mustard or mustard-derived ingredients. That matters more than you might think, because so many store-bought vinaigrettes and grain salad kits sneak in mustard powder or prepared mustard as an emulsifier — here, the lemon juice and a good whisk do that job just fine. Dry-roasted pistachios add a satisfying crunch, and the optional crumbled feta brings a salty, creamy finish that takes the whole thing over the top. It's the kind of dish that works equally well as a hearty lunch, a potluck contribution, or a make-ahead side that actually gets better as it sits and the flavors meld. Serve it at room temperature or slightly chilled — either way, it disappears fast.

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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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