Hearty Autumn Wheat Berry and Persimmon Salad with Zesty Ginger Dressing

1. Make the dressing

Start by preparing the creamy ginger dressing. In a blender, combine ⅓ cup of silken tofu, 1 teaspoon of finely grated lemon zest, 2 tablespoons of fresh lemon juice, 2 tablespoons of unseasoned rice vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of coconut palm sugar, 2 tablespoons of minced fresh ginger, ½ teaspoon of minced garlic, and ¼ teaspoon of kosher salt. Blend these ingredients until the mixture is smooth and emulsified. Once blended, slowly add 2 tablespoons of extra-virgin olive oil while the blender is running to further emulsify the dressing. Finish with a pinch of freshly ground white pepper to taste.

2. Cook the wheat berries

After soaking the wheat berries overnight, drain them and transfer to a medium saucepan. Add 3 cups of water and ¼ teaspoon of kosher salt. Bring the water to a boil, then reduce the heat and let it simmer for about 1 hour. After simmering, remove the saucepan from the heat, cover it, and let the wheat berries steam for an additional 15 minutes.

3. Prepare the salad

While the wheat berries are cooking, prepare the other ingredients. Peel and slice the Fuyu persimmons into bite-sized pieces. Cut the celery stalk on an angle into ¼-inch slices, ensuring the strings are removed for a smoother texture. Coarsely chop ½ cup of toasted pecans and measure out ¼ cup of unsweetened dried cherries. In a large bowl, combine the persimmons, celery, pecans, and cherries.

4. Assemble the salad

Once the wheat berries are cooked and slightly cooled, add them to the bowl with the persimmons, celery, pecans, and cherries. Pour the prepared creamy ginger dressing over the salad and mix everything together thoroughly, ensuring each ingredient is well coated with the dressing.

5. Garnish and serve

To finish, garnish the salad with ½ cup of chopped fresh flat-leaf parsley. Serve immediately and enjoy the delightful blend of textures and flavors that celebrate the essence of autumn.