Nightshade Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Nightshade Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely exciting one — jewel-bright pomegranate arils, tender artichoke hearts, and chewy farro all come together in a way that feels both fresh and satisfying. The combination of torn mint, flat-leaf parsley, and scallion greens keeps every bite lively, while chopped pistachios add a buttery crunch that rounds the whole thing out beautifully. For anyone navigating a nightshade-free lifestyle, salads and grain bowls can feel like a minefield of hidden tomatoes, peppers, or paprika — but every single ingredient here is naturally in the clear, no substitutions needed. The dressing leans on lemon juice, lemon zest, honey, cumin, and turmeric for a warm, citrusy brightness that delivers real depth without reaching for anything off-limits. Spreading the cooked farro out to cool before tossing is a small but smart step that keeps the grains from clumping and helps them absorb the dressing evenly. Crumbled feta on top is optional but highly recommended if you want a salty, creamy finish. This one works just as well packed for lunch the next day as it does served straight from the bowl at room temperature.

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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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