Harvest Cranberry, Persimmon, and Burrata Salad

Via halfbakedharvest.com


  • 1/2 cup raw walnuts
  • 1/2 cup pepitas
  • 2 tablespoon 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
  • Cranberry Balsamic Dressing
  • 1/4 cup 100% cranberry or pomegranate juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon 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.

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Harvest Cranberry, Persimmon, and Burrata Salad