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.
Servings: 4
Calories: 553kcal
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
Calories: 553kcal | Carbohydrates: 41g | Protein: 13g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 40mg | Sodium: 302mg | Potassium: 476mg | Fiber: 2g | Sugar: 9g | Vitamin A: 874IU | Vitamin C: 61mg | Calcium: 382mg | Iron: 3mg