Shellfish Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Shellfish 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 that makes every forkful feel alive. The lemon-cumin dressing ties it all together with a warm, citrusy depth that's anything but ordinary, and a handful of pistachios adds just the right amount of crunch. Because every ingredient here is straightforwardly plant-based and ocean-free, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from shellfish — it's a clean, confident cook from start to finish. The technique is simple: simmer the farro, whisk the dressing, toss everything together, and you're done. It works beautifully at room temperature, which means it's a fantastic make-ahead option for lunches, potlucks, or a weeknight dinner that feels a little special. A crumble of feta on top is optional but genuinely worth it if you want a creamy, salty finish to balance the brightness of the pomegranate.

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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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