Winter Persimmon Salad with Pomegranate Seeds, Farro, and Avocado

After the intense grilled cheese sandwich I ate for lunch yesterday, I figured I would give my body a little present by filling it with the fruits and vegetables it has been calling out to me for.  After browsing through a bunch of different seasonal salad recipes on FoodBuzz, I decided to stick with ingredients I mainly had at home, and that’s how this winter-fruit salad came about.  I should tell you that after I took a few bites of this salad, my eyes widened and I said to myself out loud, “this might be the best salad you’ve ever made Ash!”  Truthfully I don’t know if that statement is true or if I was just really hungry after my run this morning.

Either way this salad definitely hits the spot and gives you so many textures to enjoy: creamy avocado slices, crunchy pomegranate seeds, silky persimmon strands and of course the very unique texture provided by farro.  If you’re particularly drawn to pomegranate seeds, I recommend checking out this beautiful Arabic Salad recipe which includes another favorite ingredient of mine, pomegranate molasses. Don’t know what a persimmon is? Neither did I a few years ago, but after trying a ripe one with my mom one winter I quickly became hooked.  Here’s a photo of what they look like:

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