When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart. Source: EatingWell Magazine, November/December 2017

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Ingredients

Directions

  • Combine water and farro in a medium saucepan and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the farro is just tender, 20 to 25 minutes. Drain and rinse with cold water. Drain again.

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  • Combine onion with lime juice, vinegar and salt in a large bowl. Let stand 5 minutes. Stir in persimmons (or mangoes or apples), cranberries, oil and the farro.

  • Just before serving, fold in arugula. Transfer the salad to a serving platter or bowl and garnish with pepper.

Tips

To make ahead: Prepare through Step 2 and let stand at room temperature for up to 1 hour or refrigerate for up to 1 day. Finish with Step 3 just before serving.

Nutrition Facts

218 calories; 5.9 g total fat; 125 mg sodium. 40.4 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
11/10/2017
I followed the basic recipe with a couple of changes - balsamic vinegar fresh cranberries that I cooked down fresh fuyu persimmons all tossed with arugula. No oil used Read More