Rice Free Pomegranate & Artichoke Farro Salad with Mint
Farro is the ancient grain that rice-free eaters often overlook, and this salad is a perfect reminder of just how satisfying it can be. It cooks up tender with a pleasant, nutty chew, then gets tossed with jewel-bright pomegranate arils, briny artichoke hearts, crunchy pistachios, and a generous handful of fresh mint and parsley. The dressing brings it all together beautifully — a bright lemon and olive oil base warmed with cumin and turmeric that coats every grain without weighing anything down. It's the kind of dish that looks stunning on the table but comes together with very little fuss. Optional crumbled feta on top adds a creamy, salty finish that takes the whole bowl to another level. Whether you serve it at room temperature for a weeknight dinner or slightly chilled for a make-ahead lunch, this salad holds up wonderfully and only gets better as the flavors meld.
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Learn more →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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