Harvest Cranberry, Persimmon and Burrata Salad
Ingredients
The salad
-
½
cup
raw walnuts
-
½
cup
pepitas
-
2
tablespoon
maple syrup
-
to taste
flaky sea salt
-
3-4
cups
baby kale and/or arugula
-
3-4
Fuyu persimmons, cored and cut into wedges
-
2
clementines, peeled
-
¾
cup
dried cranberries
-
8
ounces
fresh burrata cheese, torn
Cranberry Balsamic Dressing
-
¼
cup
100% cranberry or pomegranate juice
-
¼
cup
balsamic vinegar
-
1
tablespoon
lemon juice
-
⅓
cup
olive oil
-
to taste
salt and pepper
Instructions
- Toast the walnuts and pepitas with maple syrup in a skillet over medium heat until golden and caramelized.
- Remove from heat, sprinkle with salt, and let cool.
- In a large bowl, combine the greens, persimmons, clementines, cranberries, and torn burrata cheese.
- Add the cooled walnuts and pepitas to the salad.
- Whisk together the dressing ingredients, adjust seasoning, and drizzle over the salad or serve on the side.
Nutrition Facts (estimated)
Servings
6
Calories
451
Total fat
30g
Total carbohydrates
40g
Total protein
10g
Sodium
50mg
Cholesterol
0mg
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