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.

Whenever I’m hosting friends for a party, serving dinner during the holidays or need to bring a dish to an event, salad is my go to. There can be 10 different dishes on a buffet table and without fail the salad disappears first. This Persimmon Burrata Salad is so kid and adult friendly that I’ve made it for 3 parties over the holiday weeks. It only takes minutes to create and the vibrant colors, textures and flavors make it a true standout. I’ve seen kids sit over it and pick out their favorite bites one after one until it disappears.

• 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

• 1/4 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt