Xanthan Gum Free Pomegranate & Artichoke Farro Salad with Mint
This grain salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Chewy farro forms the hearty base, while jewel-bright pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint and parsley bring color and brightness to every forkful. Crunchy pistachios add texture, and the lemon-cumin-turmeric dressing ties it all together with a warm, citrusy depth that feels anything but ordinary. The whole thing is naturally free of thickeners and stabilizers — every ingredient on this list is exactly what it says it is, nothing hidden, nothing processed in. That matters more than it might seem, since so many bottled dressings and packaged grain blends quietly sneak in additives you'd rather avoid. Here, you whisk the dressing yourself from olive oil, fresh lemon juice, honey, and spices, so you stay in complete control. Serve it at room temperature for a weeknight dinner or pack it slightly chilled for a lunch that genuinely holds up.
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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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