Harvest Cranberry, Persimmon and Burrata Salad.
Crisp and sweet, totally delicious and easy to prepare too! Plus, I kind of love the color!! Perfectly fit for the Thanksgiving table, don't you think?
Servings: 6 Servings
Calories: 451kcal
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!
Nutrition
Calories: 451kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 104mg | Potassium: 207mg | Fiber: 2g | Sugar: 19g | Vitamin A: 500IU | Vitamin C: 15.8mg | Calcium: 246mg | Iron: 1.2mg