Red Meat Allergy Friendly Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Red Meat Allergy Friendly Pomegranate & Artichoke Farro Salad with Mint

Jewel-toned and bursting with texture, this grain salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Chewy semi-pearled farro forms the hearty base, while pomegranate arils bring little pops of tartness and quartered artichoke hearts add a savory, tender bite. Torn mint and flat-leaf parsley keep everything tasting bright and fresh, and a handful of dry-roasted pistachios gives each forkful a satisfying crunch. The dressing — built on olive oil, fresh lemon, honey, cumin, and turmeric — ties it all together with a warm, citrusy depth that feels anything but ordinary. For anyone navigating a red meat allergy, this salad is a genuinely satisfying main or side that never asks you to compromise. Every ingredient here is naturally plant-forward, so there's no need to scrutinize labels or swap anything out — it just works as written. Optional crumbled feta on top adds a creamy, salty finish if you want it, but the salad holds its own beautifully without. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that actually travels 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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