With the holidays in full swing, you’re probably planning your party menus or wondering what dishes your family will cook for holiday gatherings this year. If you’re tired of the usual go-to’s, try this fresh Persimmon Burrata Salad from Catherine McCord, co-founder of One Potato, founder of Weelicious, and mom of three.
Ingredients
For salad:
4 cups arugula or spring mix greens
2 Fuyu persimmons, sliced, cubed or cut into wedges
1/2 cup walnuts, raw or toasted
8 oz. 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
Preparation
1. Place all salad ingredients in a large bowl or platter and assemble making sure all ingredients are in view.
2. Drizzle with dressing and toss to combine.
To make the dressing:
1. Place dressing ingredients in a bowl and whisk well to combine. Alternatively, you can place ingredients in a jar and shake until emulsified.
