Pork Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Pork 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 confetti of fresh mint and parsley all pulled together with a golden, cumin-and-turmeric-spiked lemon dressing. The combination of textures alone is worth making it for: nutty pistachios, silky artichoke, and those little bursts of sweet-tart pomegranate in every bite. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The dressing comes together in minutes with pantry staples, and the honey adds just enough sweetness to balance the brightness of the lemon and the earthiness of the spices. Spreading the farro out to cool before tossing is a small step that makes a big difference, keeping the grains separate and giving the dressing something to really cling to. A crumble of feta over the top is optional but genuinely excellent if you're going for something a little more substantial. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that will absolutely make everyone at the table ask for the recipe.

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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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