Ingredients
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1 tablespoon lemon juice
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1 tablespoon extra-virgin olive oil
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¾ cup cooked farro
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1 ½ cups packed baby arugula
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¼ cup packed small fresh mint leaves
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2 tablespoons thinly sliced fresh basil
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1 14 oz canned whole artichoke heart (or 4 quarters), rinsed and chopped
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⅛ teaspoon salt
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2 tablespoons chopped salted dry-roasted pistachios
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1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
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¾ ounce soft goat cheese, crumbled (2 Tbsp.)
Directions
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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.
