For the vinaigrette: Mash garlic and salt together to make a paste. Transfer to a bowl and whisk in the POM Wonderful 100% Pomegranate Juice and vinegar. Slowly whisk in the olive oil, set aside.
For the farro: In a large saucepan over medium-high heat, bring POM juice, water, salt and farro to a boil. Reduce to a simmer and cover. Cook until almost all the liquid is absorbed, 30 minutes. Set aside, covered, for 15 minutes.
In a large bowl, stir the cooked farro with the bell peppers, celery, scallions, POM Pomegranate Arils, and ¼ cup of the vinaigrette. Just before serving add the arugula and garnish with more POM. Serve any remaining vinaigrette on the side.
2 tablespoons POM Wonderful 100% Pomegranate Juice