Pregnancy Friendly Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Pregnancy Friendly Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely exciting way to eat well during pregnancy — vibrant, nourishing, and full of flavors that feel anything but boring. Semi-pearled farro brings a satisfying chew and a solid base of whole-grain goodness, while artichoke hearts, pomegranate arils, and a handful of fresh herbs make every forkful feel bright and alive. The dressing leans on extra virgin olive oil, fresh lemon juice, and a pinch of turmeric, which pulls the whole bowl together with warm, citrusy depth. Pistachios add a welcome crunch and a little healthy fat, and the scallion greens keep things fresh without any of the concerns around raw alliums that some people navigate during pregnancy. Everything is cooked through or comes from reliably safe sources — canned artichoke hearts in water, pasteurized feta if you choose to add it — so there's no second-guessing at the table. It comes together easily and tastes even better after a short rest in the fridge, making it a great make-ahead lunch or a stunning side at dinner.

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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)
Can be omitted
feta cheese

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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