Farro Salad with Cranberries & Persimmons
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.
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