Heading into harvest season means that new fall produce is readily available at your local farmers market. Persimmons and pomegranates are a great way to bring some seasonal ingredients to your table and one of my favorites, which includes both, is this awesome autumn salad below.
- 1 cup wheat berries
- 1 pomegranate, seeded
- 1 persimmon, diced
- 1 tspn fresh thyme or ¼ t dried
- 1 2 tspn. fresh parsley, chopped
- 2 tblspn extra virgin olive oil
- 2 tspn sherry vinaigrette
- salt + pepper to taste
In a small pot boil wheat berries in at least 4 cups of slightly salted water for 20-25 minutes, until tender but still has a bite. Add more water if needed and strain when done and allow to cool. In a medium bowl, combine all of the ingredients and gently mix. Adjust flavors if necessary.
Serve as a cold or room temperature salad. Will keep in fridge for up to 3 days.