575 minutes
A colorful and hearty salad that combines the delightful crunch of wheat berries with the sweetness of persimmons and cherries, perfect for celebrating autumn's bounty.
Whole Wheat Berries, soaked in water with 1 tbsp vinegar, refrigerated overnight
cups
teaspoons
Fuyu Persimmons
each
Celery Stalk, strings removed, cut into ¼-inch slices
each
Toasted pecans, coarsely chopped
cups
Unsweetened Dried Cherries
cups
Fresh Flat-Leaf Parsley, chopped
cups
1. Prepare the Dressing
Prepare the dressing by combining all the dressing ingredients in a blender. With the blender running, pour in the oil through the hole in the lid until the mixture is emulsified. Season with white pepper and set the dressing aside.
2. Cook the Wheat Berries
Drain the soaked wheat berries and transfer them to a medium saucepan. Add 3 cups of water and bring to a boil over high heat. Once boiling, add the kosher salt, reduce the heat to low, cover the pan, and let the wheat berries simmer for an hour. Turn off the heat and let the wheat berries steam, covered, for an additional 15 minutes. Drain them in a colander and rinse under cold water for about 2 minutes to cool them down.
3. Prepare the Salad Ingredients
While the wheat berries are cooking, peel and cut the persimmons into bite-sized pieces, slice the celery, and coarsely chop the toasted pecans. In a large bowl, combine the persimmons, celery, pecans, and dried cherries.
4. Combine Ingredients
Once the wheat berries are ready and have been rinsed and drained, add them to the bowl with the salad ingredients. Pour the prepared dressing over the salad and mix everything together thoroughly using clean hands or a mixing spoon to ensure all ingredients are well-coated.
5. Garnish and Serve
Garnish the salad with the chopped fresh parsley and serve immediately.
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