harvest cranberry, persimmon and burrata salad

 

1/2 cup raw walnuts

1/2 cup pepitas

2 T. maple syrup

flaky sea salt

3-4 cups baby kale and or arugula

3-4 fuyu persimmons cored + cut into wedges

2 clementines peeled

3/4 cups dried cranberries

8 ounces fresh burrata cheese torn

 

1/4 cup 100% cranberry or pomegranate juice

1/4 cup balsamic vinegar

1 T. lemon juice

1/3 cup olive oil

salt + pepper to taste

 

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!