Harvest Cranberry, Persimmon and Burrata Salad
Featuring: Herbes De Provence Extra Virgin Olive Oil and Cucumber Balsamic Vinegar
Ingredients:
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1/2 cup raw walnuts
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1/2 cup pepitas
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2 tablespoon maple syrup
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flaky sea salt
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3-4 cups baby kale and or arugula
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3-4 fuyu persimmons cored + cut into wedges
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2 clementines peeled
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3/4 cups dried cranberries
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8 ounces fresh burrata cheese torn
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CRANBERRY BALSAMIC DRESSING
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1/4 cup 100% cranberry or pomegranate juice
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1/4 cup cucumber balsamic vinegar
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1 tablespoon lemon juice
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1/3 cup herbes de provence olive oil
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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.
Enjoy!
