Pecan Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Pecan 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 dressing is where things get really interesting: lemon juice, lemon zest, honey, cumin, and a touch of turmeric create a bright, warmly spiced vinaigrette that ties every element together without overpowering the fresh herbs. Dry-roasted pistachios bring the satisfying crunch and richness you want in a salad like this, and they do it without any of the cross-contamination concerns that can come with tree nut mixes at the store. For anyone navigating nut allergies or sensitivities, it's worth knowing that pistachios are a completely separate species from pecans, and nothing in this recipe calls for any member of the hickory family. Optional crumbled feta adds a creamy, salty finish that takes the whole bowl to another level, though it stands beautifully on its own without it. This is the kind of salad that works as a hearty lunch, a potluck centerpiece, or a make-ahead dinner — it holds up well and actually gets better as the farro absorbs the dressing.

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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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