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Persimmon Burrata Salad
Persimmon Burrata Salad is the perfect fall harvest salad for kids and adults alike. Fresh fruits mixed with greens and an irresistible dressing for a holiday or special night with friends.
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Servings:
4
Author:
Catherine McCord
Ingredients
1x
2x
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▢
4
cups
arugula or spring mix greens
▢
2
Fuyu persimmon - sliced, cubed or cut into wedges
▢
1/2
cup
walnuts, raw or toasted
▢
8
ounces
burrata cheese, torn into pieces
▢
1/2
cup
pomegranate seeds
For Dressing:
▢
1/4
cup
balsamic vinegar
▢
1/3
cup
olive oil
▢
1
tablespoon
maple syrup
▢
1/2
teaspoon
salt
Instructions
Place all of the salad ingredients in a large bowl or platter and assemble making sure all ingredients are in view.
Drizzle with dressing and toss to combine.
For the dressing:
Place dressing ingredients in a bowl and whisk well to combine. Alternatively you can place ingredients in a jar and shake until emulsified.
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