Harvest Persimmon and Burrata Salad Recipe - Calivirgin

We made it with Calivirgin Blood Orange Olive Oil

Course: Side/Salad

Servings: 4-6

Prep Time: 15 min




  • 3 cups Arugula
  • 3 Fuyu Persimmons, cored and cut into wedges
  • 3 Satsuma Tangerines, peeled
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas
  • 1/2 cup candied walnuts
  • 8 oz. Burrata cheese
  • Salt and pepper to taste
  • 1/4 cup Calivirgin Blood Orange Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Orange Juice
  • 1/8 tsp Pepper
  • 1/8 tsp Salt
Mix the salad dressing ingredients together with a whisk and pour into a mason jar for later. On a larger platter, combine greens, persimmons, tangerines, and cranberries. Add the torn burrata cheese, sprinkle the walnuts and pepitas over the top. Shake dressing up and pour over salad.

Calivirgin Blood Orange Olive Oil

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Recipe by Suzanne Ledbetter - Fine Foodie Philanthropist

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