Going with a not so traditional side salad slash appetizer for Thanksgiving this year: tomato pomegranate burrata salad!
In my opinion, no fancy multi course feast is complete with the decadent, creamy, deliciousness that is burrata cheese. It immediately ups the ante to any dinner and I’m obsessed. For this recipe, I wanted a flexible dish that could work as both side salad or an appetizer.
Check it: if you add more greens and a little balsamic dressing, you’ve got a full salad. Toast up some baguette slices (as pictured) and it’s a rich, flavorful appetizer.
Also, I wanted to jazz up the colors at my Thanksgiving table and what better way than with bright, juicy heirloom cherry tomatoes and ruby red pomegranate arils? Plus it takes literally 5 minutes to make, the perfect appetizer to keep your guests satisfied before that roasted turkey is ready for carving.
Serve this tomato pomegranate burrata salad for a great start to your Thanksgiving feast, recipe below!Print
- 8 ounces burrata cheese, torn
- 2–3 tablespoons fig jam
- 4 ounces cherry tomatoes, halved
- 1/4 cup pomegranate arils
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons roasted pepitas
- 1 tablespoon fresh dill, roughly chopped
- 1/2 cup mixed baby spring greens
- 1/2 cup microgreens
- Extra virgin olive oil, for drizzling
- Finishing salt
- Fresh ground black pepper
- Toasted baguette, for serving
- Plate spring greens, microgreens, tomatoes, almonds, pepitas, and pomegranate. Top with burrata.
- Spoon fig jam on top of burrata. Drizzle with olive oil.
- Sprinkle with fresh dill, ground black pepper and garnish with finishing salt. Serve with toasted baguette as desired.
Add more greens and toss with a little balsamic vinaigrette for a full salad!
Serve with toasted baguette slices brushed with a little olive oil for a delectable appetizer.