Persimmon, Pomegranate and Farro Salad

Persimmon, Pomegranate  & Farro Salad Recipe

Ingredients:

• ½ cups farro, dry 
• 1 ¼ cup walnuts
• 1 tablespoon + 2 teaspoons maple syrup
• 1 persimmon, diced
• Seeds of ½ pomegranate + 2 tablespoons juice
• 6 sprigs mint, leaves torn
• 1 ½ tablespoons parsley, chopped
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Sea salt, to taste

Directions:

• Cook farro according to package directions. Set aside.
• Preheat oven to 400 degrees. Line baking tray with parchment paper and scatter walnuts. Drizzle 1 tablespoon of maple syrup onto walnuts and bake in oven for 4 minutes or until golden. Set aside to cool.
• To make dressing, use reserved juice from the pomegranate and mix in small bowl with olive oil, remaining maple syrup, lemon juice, and lemon zest. Salt, to taste.
• Combine farro, persimmon, pomegranate seeds, mint, and parsley. Top salad with walnuts and pour over the dressing. Enjoy!

 

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