Vegetarian Pomegranate & Artichoke Farro Salad with Mint
This grain salad is the kind of dish that makes people stop mid-bite and ask what's in it — in the best possible way. Chewy semi-pearled farro forms a hearty base, while jewel-bright pomegranate arils bring little bursts of sweetness that play beautifully against the briny, tender artichoke hearts. Torn mint and flat-leaf parsley keep everything tasting fresh and vibrant, and the chopped pistachios add a satisfying crunch in every forkful. The dressing is where things get really interesting: a lemon-honey vinaigrette warmed with ground cumin and turmeric gives the whole bowl a subtly earthy, aromatic depth without overpowering the other flavors. Everything comes together at room temperature, which means it's just as good packed for lunch the next day as it is freshly tossed. A crumble of feta on top is optional, but it adds a creamy, salty finish that rounds out the dish perfectly. This is the kind of salad that earns a permanent spot in your weeknight rotation.
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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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