Name: Farro Salad with Arugula, Artichokes & Pistachios
Cook time: 20 min
Total time: 20 min
Yield: 1 serving
Cuisine: Vegetarian
Ingredients: 1 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; ¾ cup cooked farro; 1 ½ cups packed baby arugula; ¼ cup packed small fresh mint leaves; 2 tablespoons thinly sliced fresh basil; 1 canned whole artichoke heart (or 4 quarters), rinsed and chopped; ⅛ teaspoon salt; 2 tablespoons chopped salted dry-roasted pistachios; 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries; ¾ ounce soft goat cheese, crumbled (2 Tbsp.)

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Recipes

Whisk lemon juice and oil in a salad bowl. Stir in farro, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and goat cheese.

1 canned whole artichoke heart (or 4 quarters), rinsed and chopped

2 tablespoons chopped salted dry-roasted pistachios

1 ½ tablespoons pomegranate seeds (arils) or dried cranberries

¾ ounce soft goat cheese, crumbled (2 Tbsp.)

Farro Salad with Arugula, Artichokes & Pistachios

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