Description
Sweet persimmon and chewy cranberries mingle with peppery arugula, crunchy walnuts, and creamy burrata. A drizzle of honey-balsamic ties every bite together, balancing sweet, tangy, and savory in a bright harvest salad.
Ingredients
- 2 medium persimmons peeled and sliced
- 1 cup dried cranberries
- 4 cups baby arugula
- 8 ounces burrata cheese
- 1/2 cup walnuts toasted and chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry the baby arugula, then place in a large salad bowl.
- Peel and slice the persimmons into thin wedges.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently until fragrant, then chop.
- In a small bowl whisk together olive oil, balsamic vinegar, honey, salt, and pepper to form the dressing.
- Add sliced persimmons, dried cranberries, and toasted walnuts to the arugula.
- Drizzle the dressing over the salad and gently toss to combine.
- Tear the burrata into pieces and arrange on top of the salad.
- Serve immediately.
Notes
- Use Fuyu persimmons for a sweet, crisp texture.
- Substitute walnuts with pecans for additional sweetness.
- Prepare the dressing ahead to save time.
- Serve immediately to keep burrata creamy.