Seed Oil 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 tossed in a golden, cumin-spiced lemon dressing. The whole thing comes together with ingredients you can feel good about, because the dressing is built entirely on extra virgin olive oil rather than any of the refined vegetable or seed oils that sneak into so many store-bought vinaigrettes. That single swap makes a real difference for anyone keeping a close eye on what fats end up on their plate. The warm spice notes from cumin and turmeric give the dressing unexpected depth, while the honey rounds out the brightness of the fresh lemon juice without tipping into sweetness. Dry-roasted pistachios add a satisfying crunch, and a handful of crumbled feta on top (totally optional) pushes it into full-meal territory. It's the kind of salad that actually holds up well after sitting for a bit, making it a smart choice for meal prep, potlucks, or a make-ahead lunch that tastes even better the next day.
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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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