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?
Foto: Half Baked HarvestIngredients
- 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)
- 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)
Steps
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!
Loading comments...