Farro Salad with Cranberries & Persimmons
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.Advertisement
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.
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.
1 1/2 starch, 1 fruit, 1 fat