Persimmon Burrata Salad

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 553kcal

Author: Catherine McCord

Ingredients

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.

Nutrition

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