Nutty farro simmers until tender-chewy, then gets tossed with a smoky, lemony dressing built from good olive oil, smoked paprika, cumin, and turmeric. Quartered artichoke hearts, sweet roasted red peppers, and briny Kalamata olives bring bright, tangy contrast, while a big handful of baby arugula wilts slightly into the warm grains for a peppery finish. Chopped parsley and toasted almonds add fresh color and crunch, making every forkful a little different. It's a hearty, plant-forward grain salad that eats like a full meal, whether you serve it warm off the stove or chilled straight from the fridge. Easy to make ahead and even better the next day, it's a reliable pick for a vegan lunch or side dish.
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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.
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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