Autumn Salad with Farro, Apple and Roasted Persimmon | Oregonian Recipes

Ingredients

• 1/2 teaspoon kosher salt, plus more as needed
• 1 cup farro, barley or wheat berries
• 3 large or 4 small Fuyu persimmons, peeled, quartered and pitted, or not too-ripe peaches or other stone fruit
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup toasted walnuts
• 2 tablespoons fresh lemon juice, or more as needed
• 2 teaspoons silan (date syrup) or honey
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 1/4 small red onion, finely diced
• 1 Granny Smith apple or other tart apple, cored and cut into tiny dice (leave the skin on)
• 1/2 cup pomegranate arils
• 1/4 cup roughly chopped fresh dill sprigs