Nutmeg Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Nutmeg Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely stunning combination of textures and flavors — chewy farro, juicy pomegranate arils, tender artichoke hearts, and crunchy pistachios all tossed together with bright herbs and a lemony, golden dressing. The vinaigrette gets its warmth from ground cumin and turmeric rather than any spice that might sneak into a dish uninvited, so every ingredient here is completely intentional and easy to verify. Fresh mint and flat-leaf parsley keep things lively, while the lemon juice and zest cut through the richness of the olive oil for a dressing that tastes far more complex than the few minutes it takes to whisk together. Pomegranate arils do a lot of heavy lifting in this bowl — they add a pop of tartness and color that makes the whole thing look almost too pretty to eat. Optional crumbled feta on top adds a creamy, salty finish that ties everything together beautifully. It works equally well served at room temperature straight from the kitchen or pulled cold from the fridge the next day, making it a reliable option for meal prep or a crowd-pleasing potluck dish.

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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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