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In a large bowl, whisk the shallot with 
the lemon juice, vinegar and the remaining 1/2 cup of olive oil. Season with salt and 
pepper. Add the wheat berries, squash, parsnips, kale, pomegranate seeds, cherries and persimmon (if using) and toss well. 
Season with salt and pepper and toss again. Scatter the feta and mint on top. Serve.

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