Not much sleuthing — I copied what you wrote over to take a look at fb recipe, and that link popped up above the fb one 
The author name must be somewhere in there, otherwise it wouldn’t have been so high in the search results. (I’m not familiar with the site, but maybe it’s one of those recipe storage sites people use.)
I have the ingredients to make this delicious sounding salad, but I’m using barley instead of farro. Did you serve at room temp or chilled when you made it? TIA!
I think barley would work well, as would any other ‘toothsome’ grain. I didn’t intentionally serve it chilled, but I pulled the greens (I used an herb mix salad instead of just herbs), pom arils, cooked grains, and dressing out of the fridge, and nuts and apple (I actually used apple chips!) out of the pantry each day. Hope that makes sense!
Yes, it does make sense, and I have the barley cooking now. Thanks for your quick response.
I made this salad last night, and it was lovely! I didn’t start it soon enough, so dinner was delayed a bit, while I shelled the pistachios, diced the apple, and liberated the pomegranate arils. The pomegranate was the best and juiciest I’ve ever bought. I didn’t have quite enough mint from our plant outside, so I’m going to add some dried mint to the leftovers today. I also put in about a 1/2 teaspoon of Herbes de Provence in there to punch it up a bit. I think ras el hanout would be interesting in there as well. Very tweakable recipe, and I’m thinking pears would be nice, if I didn’t have apples on hand. I’ll definitely be making this again & will have it for dinner tonight - yum!
I’m so glad you liked it! I think I sought out the original cookbook based on Deb Perelman mentioning it, so I think she gets indirect credit 
