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Yellow bowl filled with farro salad, arugula, avocado slices, pomegranate seeds, pistachios, and feta on a sunlit countertop.
Dreena Grace Burthon

Farro Salad with Arugula, Artichokes & Pistachios

A fresh, high-fiber farro salad with arugula, artichokes, pistachios, and herbs—designed to support steady blood sugar while staying bright, filling, and easy to make.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 2 person
Course: Lunch
Cuisine: Italian Inspired, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp lemon juice fresh
  • 1 tbsp olive oil extra-virgin
  • ¾ cup cooked farro warm or room temperature
  • 1 ½ cups baby arugula packed
  • ¼ cup fresh mint leaves small leaves, packed
  • 2 tbsp fresh basil thinly sliced
  • 14 oz whole artichoke heart rinsed and chopped (or 4 quarters)
  • ⅛ tsp salt to taste
  • 2 tbsp pistachios chopped, salted, dry-roasted
  • 1 ½ tbsp pomegranate seeds or dried cranberries
  • ¾ oz goat cheese soft, crumbled (about 2 tablespoons)

Equipment

  • 1 Mixing Bowl For tossing salad and dressing together
  • 1 Cutting board For chopping herbs and artichokes
  • 1 Chef’s Knife General prep
  • 1 Measuring spoons For lemon juice, olive oil, and salt
  • 1 Strainer For rinsing/draining farro (if cooking)
  • 1 Medium pot (optional) Only needed if cooking farro from scratch

Method
 

  1. In a medium bowl, whisk together the lemon juice, olive oil, and salt.
  2. Add the cooked farro to the bowl and toss until the grains are coated.
  3. Fold in the arugula, mint, and basil.
  4. Stir in the chopped artichoke hearts.
  5. Top with pistachios, pomegranate seeds (or dried cranberries), and crumbled goat cheese.
  6. Let the salad rest for a few minutes before serving to allow the flavors to blend.

Notes

  • Cook the farro ahead: This salad is quickest when the farro is already cooked and cooled. It keeps well in the fridge for up to 4 days.
  • Use warm farro for extra flavor: Slightly warm grains soak up the lemon and olive oil better, giving the salad more depth.
  • Add pistachios last: This keeps them crunchy and prevents them from softening in the dressing.
  • Swap pomegranate with dried cranberries: Both work, but pomegranate adds a brighter, fresher bite with less sweetness.
  • Artichokes matter: Rinsing canned artichokes removes extra salt and gives a cleaner flavor.
  • Make it ahead: Assemble everything except the nuts and cheese. Add those right before serving.
  • Serving idea: This salad pairs well with grilled chicken, salmon, or chickpeas if you want more protein.