Harvest cranberry, persimmon and burrata salad

This is one of those salads that you just have to experience to truly understand this salad.  Sprinkled with dried cranberries with the unique persimmon added in and topped with some torn burrata and you've created something magical.  
Picture
​
Serves 6
Total Time: 35 min. 

Nutritional Information:
239 kcal (estimate) 

Cannabis Infusion: ​
  • For all salads, I like to add canna-infused olive oil, or the oil of your choice to the dressing 
  • Since this dressing has balsamic vinegar, you can also infuse your vinegar and whisk it together with all of the other liquids that are listed in the cranberry balsamic dressing recipe
The Stuff You'll Need:  ​
  • 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 clementine peeled
  • 3/4 cups dried cranberries
  • 8 ounces fresh burrata cheese torn   

CRANBERRY BALSAMIC DRESSING
  • 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​

​
Pay Attention to These Directions: 
  1. 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.

  1. 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.

  1. 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!