Pescatarian Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Pescatarian Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely exciting combination of textures and flavors — chewy farro, juicy pomegranate arils, tender artichoke hearts, and crunchy pistachios all pulled together by a bright lemon-cumin dressing with a whisper of turmeric. The fresh mint and parsley keep everything feeling light and vibrant, while the optional crumbled feta adds a creamy, salty finish that takes the whole bowl over the top. It's the kind of dish that looks impressive enough for a dinner party but comes together with straightforward pantry staples and a single saucepan. The dressing does a lot of heavy lifting here — olive oil, lemon juice, honey, and warm spices emulsify into something that coats every grain beautifully without weighing the salad down. Because the recipe is built entirely around vegetables, grains, and plant-based add-ins, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds required. It's equally good served at room temperature or slightly chilled, which makes it a fantastic make-ahead option for lunches or potlucks where you need something that holds up well.

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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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