Ingredients

The following ingredients have 6 Servings
  • 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)
  • 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)

Instruction

  • 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!