Nitrate & Nitrite 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 lemon-honey dressing, warmed with ground cumin and turmeric, ties every element together with a brightness that keeps you going back for another forkful. Every single ingredient here is naturally free of added preservatives, so there's no need to scrutinize labels or worry about the cured and processed foods that so often sneak nitrates and nitrites into otherwise clean meals. Canned artichoke hearts packed in water, dry-roasted pistachios, and fresh herbs are exactly the kind of whole, unprocessed pantry staples that make this style of eating genuinely easy. The optional crumbled feta adds a creamy, salty finish without compromising anything. It works beautifully served at room temperature, which makes it a smart choice for meal prep, potlucks, or a relaxed weeknight dinner where you want something nourishing but a little bit special.
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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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