Autumn Salad With Farro, Apple and Roasted Persimmon

 

https://www.washingtonpost.com/recipes/autumn-salad-farro-apple-and-roasted-persimmon/

Ingredients

• 
  1/2 teaspoon kosher salt, plus more as needed
• 1 cup farro, barley or wheat berries
• 3 large or 4 smaller Fuyu persimmons, peeled, quartered and pitted, or not too-ripe peaches or other stone fruit
• 4 tablespoons extra-virgin olive oil
• 1/2 cup toasted walnuts (see NOTE)
• 2 tablespoons fresh lemon juice, or more as needed
• 2 teaspoons silan (date syrup) or honey
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 1/4 small red onion, finely diced
• 1 Granny Smith apple or other tart apple, cored and cut into tiny dice (leave the skin on)
• 1/2 cup pomegranate arils
• 1/4 cup roughly chopped fresh dill sprigs
• 
  

Directions

1. Step 1

   Bring a medium pot of water to a boil, season generously with salt and add the farro. Boil the farro until fully tender but not mushy, 12 to 15 minutes. Drain thoroughly, spread onto a large plate or tray and let cool.

2. Step 2

   Meanwhile, preheat the oven to 350 degrees; position the rack in the middle.

3. Step 3

   Toss the persimmons with 1 tablespoon oil and a light sprinkling of salt. Spread the persimmons on a rimmed baking sheet and roast, about 20 minutes, until tender and lightly browned. (If using stone fruit, roast for about 10 minutes, until slightly caramelized but not mushy.)

4. Step 4

   Roughly chop half the walnuts and then very finely chop the other half.

5. Step 5

   In a medium bowl, whisk together the lemon juice, silan or honey, 1/2 teaspoon salt, the black pepper and the remaining 3 tablespoons oil.

6. Step 6

   In a large bowl, toss the farro with the finely chopped walnuts, the onion, apple, pomegranate and the dressing. Taste and season with more lemon juice, salt and/or pepper, if desired.

7. Step 7

   Arrange a bed of the farro mixture on a large platter, top with the roasted persimmons, and finish with the roughly chopped walnuts and dill. Serve at room temperature.

8. Step 8

   NOTE: Toast the walnuts in a small, dry skillet over medium-low heat for several minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.