Soy Free Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Soy Free Pomegranate & Artichoke Farro Salad with Mint

This grain salad is the kind of dish that looks stunning on the table and tastes even better than it looks — jewel-bright pomegranate arils, tender artichoke hearts, and chewy farro all tossed together with fresh mint and parsley for a combination that feels genuinely celebratory. The dressing is a simple whisk of olive oil, lemon juice, honey, cumin, and turmeric, and it pulls every element into a cohesive, lightly spiced whole that's bright without being sharp. Pistachios add a satisfying crunch, and the optional crumbled feta on top brings a creamy, salty finish that takes the whole bowl over the edge. Every single ingredient here is naturally free of soy — no tamari swaps needed, no label-scanning at the store, just clean whole foods doing exactly what they're supposed to do. The farro gets cooked until it's tender with just a little bite at the center, then spread out to cool before it meets the dressing, which keeps the texture from going mushy. It works beautifully served at room temperature, which makes it ideal for meal prep, potlucks, or a relaxed weeknight dinner where you want something that feels a little special without a lot of fuss.

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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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