Anti Inflammatory Smoky Paprika Farro Salad with Artichokes
This grain salad is hearty, vibrant, and packed with ingredients that pull serious anti-inflammatory weight — think turmeric, extra-virgin olive oil, and smoked paprika layered into a dressing that tastes far more complex than the effort required. Chewy farro forms the base, soaking up that smoky, citrusy vinaigrette while artichoke hearts, roasted red peppers, and briny Kalamata olives add color and bold Mediterranean flavor in every forkful. Baby arugula gets folded in at the end so it just barely wilts, keeping things fresh and a little peppery against the warm spices. Ground cumin and a touch of turmeric in the dressing are the quiet heroes here — they deepen the flavor while contributing the kind of plant-based compounds that make this meal feel genuinely nourishing, not just virtuous. Optional dry-roasted almonds add a satisfying crunch and a little extra healthy fat if you want them. The whole thing comes together in one bowl and serves four, making it an easy weeknight dinner or a meal-prep salad that holds up beautifully in the fridge.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 cup roasted red peppers, drained and sliced into strips
- ½ cup pitted kalamata olives, halved
- 3 cups baby arugula
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Combine the rinsed farro, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the farro is tender with a slight chew at the center, 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 cooks, whisk together the olive oil, lemon juice, smoked paprika, cumin, turmeric, black pepper, and 1/4 tsp salt in a small bowl until the dressing is uniform and slightly thickened.
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