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5 from 1 vote

Persimmon, Farro, and Burrata Salad

Beautiful, fresh and oh so healthy, this Persimmon, Farro, and Burrata Salad makes a perfect vegetarian dinner for two and takes just 15 minutes to put together.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 1392kcal
Author: Jessica Randhawa

Ingredients

  • 2 cups cooked farro
  • 5 ounces fresh mixed salad greens, use your favorite
  • 2 ribs celery, chopped
  • 2-3 carrots, shredded or shaved into ribbons
  • 3-4 fuyu persimmons , cored + cut into wedges
  • 3 medium beets, sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranates
  • 1/3 cup slivered almonds
  • 8 ounces fresh burrata cheese

For the vinaigrette

  • 1/3 cup olive oil
  • 1/2 cup balsamic vinaigrette
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • salt + pepper, to taste

Instructions

  • For regular, NOT quick-cook farro: Rinse the farro with fresh clean water. Fill a large saucepan with cold, salted water and bring to a boil. Add the farro, stir, and reduce heat to medium-low. Farro should be fully immersed in water. Cook for 25-30 minutes, or until farro is cooked through. Drain completely and spread the cooked farro in a layer over a piece of parchment paper or clean baking sheet (if you are using quick-cook farro, cooking time will be cut in half).
  • Add ingredients for the vinaigrette into a jar. Cover with a tight-fitting lid and shake vigorously to combine. Set aside until ready to use.
  • As soon as the farro has cooked and cooled completely, transfer to a large salad bowl and toss with the fresh greens. Top with the chopped celery, carrots, persimmons, beets, dried cranberries, pomegranates, and slivered almonds. Gently toss to combine.
  • Just before serving, add the burrata cheese to the salad and drizzle with the prepared balsamic vinaigrette. Best served immediately.

Notes

NOTE: the thyme shown in these images was simply used as a garnish and not an integral part of the actual recipe.

Nutrition

Calories: 1392kcal | Carbohydrates: 101g | Protein: 29g | Fat: 106g | Saturated Fat: 27g | Cholesterol: 80mg | Sodium: 132mg | Potassium: 871mg | Fiber: 15g | Sugar: 39g | Vitamin A: 16475IU | Vitamin C: 16.6mg | Calcium: 738mg | Iron: 4.4mg
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