Sesame Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Sesame Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuinely stunning combination of textures and flavors — chewy farro, juicy pomegranate arils, tender artichoke hearts, and crunchy pistachios all pulled together with a bright lemon-cumin dressing. The fresh mint and parsley keep everything feeling light and vibrant, while a crumble of feta on top adds a creamy, salty finish that takes the whole bowl over the edge. What makes this dressing especially smart is that it relies entirely on olive oil, lemon juice, honey, and warm spices — no tahini, no sesame oil, none of the usual suspects that can make Middle Eastern-inspired dishes tricky to navigate. Every ingredient here is straightforward and easy to verify, so you can build the bowl with total confidence. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a satisfying weeknight side that somehow feels a little fancy. Serve it at room temperature or slightly chilled — either way, it holds up beautifully and actually gets better as the flavors meld.

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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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