Turkey 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 handful of crunchy pistachios all pulled together with a lemony cumin-turmeric dressing that tastes far more complex than the effort involved. The torn mint and flat-leaf parsley keep every bite feeling fresh and vibrant, while the scallion greens add a gentle bite without overpowering the other flavors. It's the kind of dish that looks like it came from a fancy café counter but comes together in one bowl with pantry staples and a quick simmer. Because every ingredient here is naturally plant-forward, there's zero guesswork about hidden poultry products sneaking into your meal — no broth, no deli meat, nothing to second-guess. The honey-lemon dressing emulsifies beautifully and soaks into the farro as it sits, making this an excellent make-ahead option that actually improves after a little rest in the fridge. A crumble of feta on top is optional but highly recommended for a salty, creamy finish that ties the whole thing together.
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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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