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 14 oz 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.)