Recipe

Persimmon and Burrata Salad

Prep time: 10 minutes

Cook time: 5 minutes

Serving size: 5 servings

Difficulty: Easy

Jump to recipe

This delicious fall-inspired salad features creamy burrata, fresh persimmons, and is topped with Purely Elizabeth Honey Almond Probiotic Granola for that extra crunch. This simple yet colorful salad is full of nutritional benefits and is a welcome guest at any Thanksgiving table.

In this recipe

Ingredients

dressing

1 small shallot, chopped

1/4 cup olive oil

3 tbsp sherry vinegar

salt and pepper to taste

salad

5 cups baby spinach

3 persimmons, sliced into wedges

1/4 cup dried cranberries

4oz burrata (2-2oz balls)

1/2 cup Purely Elizabeth Honey Almond Probiotic Granola

Directions

In a bowl, whisk together the chopped shallot, olive oil, vinegar, salt, and pepper. Set aside.
In a large salad bowl, add the spinach, persimmons and dried cranberries.
Toss the salad with the dressing and then top with burrata and granola. Drizzle with more olive oil if desired, and enjoy!