halfbakedharvest4.5
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?
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
maple syrup2 tablespoon
2
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.
clementines (peeled)2fresh burrata cheese (torn)8 ounces
3
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!
salt + pepper (to taste)
Nutrition Facts
calories
451 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
19 g
sodium Content
104 mg
protein Content
10 g
cholesterol Content
26 mg
carbohydrate Content
25 g
saturated Fat Content
8 g
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