Persimmon, Pomegranate and Farro Salad


Persimmon, Pomegranate  & Farro Salad Recipe


  • ½ cups farro, dry IMG_0129
  • 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


  • 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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