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Wanna make this at home? For the the full recipe for this Autumn Salad with Farro, Apple, and Roasted Persimmons buy my book! Or head over to @Jews_Of_NY 🤪
1 cup (140 g) farro
3 large or 4 smaller Fuyu persimmons, peeled, quartered, and pitted
5 tablespoons extra-virgin olive oil
½ cup toasted walnuts
2 tablespoons fresh lemon juice
1½ teaspoons silan or honey
1/8 teaspoon freshly ground black pepper
¼ small red onion, finely diced
1 Granny Smith apple or other tart green apple, cored and cut into tiny dice (leave the skin on)
¼ cup dill sprigs
Bring a medium pot of water to a boil, season generously with salt, and add the farro. Boil the
farro until it’s fully tender but not mushy, 17 to 30 minutes. Drain thoroughly, spread onto a
large plate or tray, and let cool.
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