Farro Salad with Cranberries & Persimmons

Farro Salad with Cranberries & Persimmons

1 Review
From: EatingWell Magazine, November/December 2017

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups water
  • 2 cups pearled farro
  • ½ cup halved and thinly sliced red onion
  • ¼ cup lime juice
  • 2 tablespoons sherry vinegar
  • ¾ teaspoon kosher salt
  • 1 pound Fuyu persimmons or firm ripe mangoes or apples, chopped
  • ½ cup dried cranberries
  • ¼ cup extra-virgin olive oil
  • 4 cups baby arugula
  • Freshly ground pepper to taste


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 218 calories; 6 g fat(1 g sat); 3 g fiber; 40 g carbohydrates; 4 g protein; 10 mcg folate; 0 mg cholesterol; 7 g sugars; 4 g added sugars; 164 IU vitamin A; 23 mg vitamin C; 37 mg calcium; 2 mg iron; 125 mg sodium; 138 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fruit, 1 fat

Reviews 1

November 10, 2017
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By: Kat Johnson
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
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