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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.
Ingredients
- 1/2 cup raw walnuts
- 1/2 cup pepitas
- 2 tablespoon maple syrup
- flaky sea salt
- 3-4 cups baby kale and or arugula
- 3-4 fuyu persimmons cored + cut into wedges
- 2 clementines peeled
- 3/4 cups dried cranberries
- 8 ounces fresh burrata cheese torn
Cranberry Balsamic Dressing
- 1/4 cup 100% cranberry or pomegranate juice
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- salt + pepper to taste
Instructions
- 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.
I love the way you combine flavors and textures to make interesting and delicious recipes. I would like to substitute pomegranate seeds (for color) instead of cranberries. Would taking away the sweet cranberries change the flavor and complexity too much? Would it be better to just add a few pomegranate seeds to your existing recipe or are they not a good combination for this salad?
Hey Linda,
I think pomegranate ariels would be a great substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for a staff potluck and it was a hit! I made it got my girlfriends last night and they loved it too. I think this is my new go-to fall salad. Thanks for an amazing recipe!!
I am so glad you loved this Sara! Thank you so much for trying it! xTieghan
Hello! I’m thinking about doubling this recipe to bring to a Friendsgiving potluck next week, when do you recommend assembling the salad? Just right before everyone starts eating?
Hey!! I would assemble the salad and hour or so before serving, then add the dressing just before everyone starts eating. Hope the salad is a hit! Please let me know if you have any other questions. Hope yiu love the recipe! Thank you! 🙂
I have some pomegranate molasses on hand, it tastes kind of like a combination of pomegranate juice and balsamic. I’m thinking of trying this in the dressing in place of the juice and balsamic vinegar, thoughts?
Hey Alison!! I think that would be delicious!! Sounds so good, I will try it myself! ?
Combining persimmon with cheese sounds amazing! I’m sorry it’s not persimmon season right now, but I’m saving this recipe for autumn and thrying it then 🙂 Thanks for sharing 🙂
Anja
Use Your Noodles
Thank you!! Hope you love it when fall comes around! Let me know what you think!!
I cannot say enough about this salad i make it ALL THE TIME!!! At least 2 times a week!! I add honey crisp apples instead of persimmons, I also add beets, dried cherries, and red onion. Its great with salmon and roasted sweet potatoes… and you can even add some left over cranberry sauce (we love cranberry sauce at our house that we have it year round) But all and all a great base salad… And don’t forget them nuts…ahhh the best part is that maple, crunch!!!
Can’t wait to try this recipe. Would you mind if I shared this with my customers. I’m trying to introduce them to persimmons. They taste fab.
That would be great! Thank you!
Hi Tieghan! Could you suggest what juice can I use instead of pomegranate or cranberry? These juices are so expensive here and I don’t feel like buying the whole bottle just for a few spoons of it. Is there any alternative? Also can I use watercress or baby spinach instead of arugula or kale? Thanks a lot!
Hey!! Would orange Juice or apple cider work? Both would be great!
And yes, watercress or spinach will be great! Happy Holidays! 🙂
Great! Thank you very much! Happy holidays to you too 🙂
Bahaha – I did the same thing with my first experience with persimmons! I was convinced they were disgusting for years and wouldn’t try them because of the chalky one I ate off my neighbor’s tree as a kid. But holy moly – fuyu persimmons are a whole different ballgame. I’m having a moment with persimmons like your mom’s having with pomegranates! This salad looks simply scrumptious, Tieghan!
A WHOLE different ballgame!! I was so amazed!! I am having a moment with persimmons too. I can’t get enough of them!! 🙂
Thanks Sarah!!
Been loving all of your Thanksgiving recipes. I’m particularly attracted to this one because I love both burrata and persimmons. Never tried the two together though. Must change that.
Thank you so much, Brandon!! Hope you are having a great weekend!
Upon Costco’s rec, I tried a Fuyu just a month or so ago, and was deliciously surprised! It was so good and interesting and different! I agree; not my all-time favorite fruit, but I really liked it and it has loads of potential flavor-wise. This salad looks amazing…definitely think this should go on the must-make list! ?
Thanks Hannah! Have a great weekend!
I have also had that very special hachiya persimmon experience! I thought I was having an allergic reaction haha!!
Haha! I literally thought the SAME thing. too funny! Thanks!
If you can believe it I just tried my first persimmon this past month and I am obsessed. I put it in all my salads, so this recipe comes at a perfect time! Can wait to try it paired with the burrata!
I know, I feel the same! Thanks!
I had a persimmon pomegranate salad the other day, and it was so good. I just know I’d love this salad, especially since you added burrata – it’s the best! 🙂
YUM!! Pomegranates are my favorite! 🙂
This salad is just gorgeous Tieghan! I love all the flavors you’ve put together in this one!!
Thank you so much, Mary Ann!