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Harvest Cranberry, Persimmon and Burrata Salad.
Serves 6
10 mins prep
5 mins cook
15 mins total
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?
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Cranberry Balsamic Dressing
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!