And the Thanksgiving recipes just keep on coming.
Do you see what is happening here?? I am slowly but surely building up my Thanksgiving menu. Let’s see, so far we have had this Butter and Herb Roasted Turkey, Brown Sugar and Pineapple Roasted Acorn Squash, Chocolate Cinnamon Swirl Pumpkin Bread, Butternut Squash and Wild Mushroom Stuffing, Lighter Sweet Potato Casserole with Toasted Marshmallow, Salted Bourbon Pecan Pumpkin Pie, Maple Cream Sweet Potato Soup, an Epic Holiday Hummus Board, the cutest Wild Rice Stuffed Mini Pumpkins and now this salad!!
And guys, I am not even done yet, the Thanksgiving feast has more to it, I mean obviously, it’s Thanksgiving! There needs to be like, SO much food!!
But today we are talking salad… simple, colorful salad. I know this may come as a shock to most of you, but I definitely feel there is room for salad at the Thanksgiving table. As much as I adore all the super indulgent filling platters on Thanksgiving tables this time of year, I always crave at least a little salad. What can I say, I really do love my veggies.
Which thinking about it now, is beyond odd since I am literally the only person in my entire family of nine that likes veggies and eats them daily… just because I want to. Well, now that I think of it, my dad loves veggies too, so I take that back. Currently my mom is having a moment with pomegranates. It’s so flipping weird, I think she has been living on pomegranates for the last month. Mad cravings for pomegranates. I mean, don’t get me wrong, I LOVE pomegranates, but this is different. My mom normally craves chocolate, not fruit. At times I have wonder if she’s pregnant…she better not be (I’m sure she’s not…but I’ve got to say, she is totally acting weird). We really don’t need any more kids in this family.
Like no more.
But now let me tell you about this Harvest Cranberry, Persimmon and Burrata Salad before I get way too off topic again today.
Persimmons are a very new fruit to me. Up until a couple of week ago I had never had one. The first time I tried one, I will not lie, I thought it was horrible. Of course, I was trying to eat a Hachiya persimmon that was very under ripe. I knew nothing about them so I didn’t know that this variety would be chalky and is best used for baking. SO, after a complete fail, I fortunately decided to try them one more time, this time with a Fuyu Persimmon. Whoa, what a difference! I can’t say they’re my favorite fruit ever, BUT I can say that they are delicious. I have been buying them at the grocery store ever since. If you’ve never had a persimmon, you have to make this salad and give them a try!
They’re crisp and sweet like an apple, totally delicious and easy to prepare too! Plus, I kind of love their color!! Perfectly fit for the Thanksgiving table, don’t you think?
This is possibly one of the simplest salads to make. When I was thinking up salad recipes for our Thanksgiving table, I had a whole bunch of ideas. Some easier than others, but when it came time to choose just one, I thought simple might be best. With all the different flavors happening on the holiday table, I really just wanted something that was light and fresh.
Of course, me being me, I ALWAYS have to have fruit in my salads, so I went with seasonal cranberries, cuties (technically clementines I believe) and persimmons. If you’re totally not into the persimmons, you could always use crisp honeycrisp apples or pears instead. But really, you should give the persimmons a try!
I also added some maple candied walnuts + pepitas, burrata cheese (because no salad is complete without cheese!!) and a quick cranberry balsamic vinaigrette. It’s a salad you can throw together in literally minutes and has very minimal ingredients but yet is still full of flavor and so healthy too! YEAH!!
So just like the Thanksgiving table NEEDS turkey, mashers, gravy, rolls, sweet taters and stuffing, it also needs a little salad. Your bodies will appreciate it, just DO IT.
AND, you can test the recipe out and make the salad for a light lunch or dinner tonight. Yup. <–do that too!
Harvest Cranberry, Persimmon and Burrata Salad.
Servings: 6 Servings
Calories Per Serving: 451 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool.
- In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas.
- In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!
Salad perfection… and then some.