Oats Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Oats Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a showstopper — jewel-bright pomegranate arils, tender artichoke hearts, and crunchy pistachios all tossed together with fresh mint and parsley for something that looks as good as it tastes. The base is semi-pearled farro, an ancient wheat grain that cooks up chewy and satisfying, and it's naturally free from oats in any form, so there's no need to scrutinize labels or worry about hidden grain blends. The warm spiced dressing — cumin, turmeric, lemon zest, and a touch of honey — ties every element together with a brightness that feels almost Mediterranean. Spreading the farro out to cool before dressing it is a small but smart step that keeps the grains from clumping and lets them absorb every drop of flavor. Optional crumbled feta on top adds a creamy, salty finish that takes the whole bowl over the edge. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a light dinner that genuinely doesn't feel like you're missing anything.

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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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