5.0 from 3 votes
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 4
Calories: 553 kcal
Course:
Main Course , Lunch
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
553kcal
(28%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
42g
(65%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
9g
Monounsaturated Fat
14g
Cholesterol
40mg
(13%)
Sodium
302mg
(13%)
Potassium
476mg
(14%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
874IU
(17%)
Vitamin C
61mg
(68%)
Calcium
382mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 553
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 40mg | 13% |
| Sodium | 302mg | 13% |
| Potassium | 476mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 61mg | 68% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.