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Fresh Persimmon and Burrata Salad

Persimmon and burrata salad - featured image
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A vibrant winter salad featuring sweet Fuyu persimmons, creamy burrata, crunchy nuts, and fresh herbs, all drizzled with a tangy balsamic dressing. Perfect for festive gatherings, brunches, or cozy dinners, this salad is quick to prepare and endlessly adaptable.

Ingredients

Scale
  • 2–3 ripe Fuyu persimmons, sliced into wedges
  • 1 large ball burrata cheese (about 8 oz)
  • 2 cups baby arugula or mixed greens
  • 1/4 cup roasted pistachios or walnuts, roughly chopped
  • 1/4 cup pomegranate seeds (optional, or substitute dried cranberries)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze or thick balsamic vinegar
  • 1 teaspoon honey (optional)
  • Pinch of sea salt
  • Pinch of freshly cracked black pepper
  • 2 tablespoons fresh basil leaves or mint, torn or thinly sliced
  • Zest of 1 lemon (optional)

Instructions

  1. Wash and prep the produce: Rinse persimmons, arugula, and herbs under cool water. Pat dry. Slice persimmons into thin wedges (about 1/4 inch thick). If using pomegranate seeds, extract them now.
  2. Prepare the burrata: Gently drain and pat dry with a paper towel. Place the ball in the center of your serving platter and tear into large chunks or slices.
  3. Arrange the salad base: Scatter arugula or mixed greens around and under the burrata. Fan out persimmon slices in a circle or spiral for presentation. Nestle burrata pieces among the fruit and greens.
  4. Sprinkle on the crunch and color: Scatter roasted pistachios or walnuts over the salad, followed by pomegranate seeds or dried cranberries.
  5. Whisk the dressing: In a small bowl, combine olive oil, balsamic glaze, honey (if using), sea salt, and black pepper. Whisk until smooth.
  6. Dress and finish: Drizzle the dressing evenly over the salad, focusing on the burrata and persimmons. Top with fresh basil or mint and a sprinkle of lemon zest.
  7. Serve immediately: Enjoy right away while the burrata is creamy and the persimmons are crisp.

Notes

Use firm Fuyu persimmons for best texture. Dry greens thoroughly to prevent sogginess. Layer greens, persimmons, and burrata for dramatic presentation. Add dressing just before serving to keep salad fresh. Substitute vegan cheese and maple syrup for a dairy-free, vegan version. Nuts can be swapped for pumpkin or sunflower seeds for nut-free adaptation.

Nutrition

Keywords: persimmon salad, burrata salad, winter salad, holiday salad, easy salad, gluten-free, vegetarian, festive salad, arugula salad, fruit salad

Find it online: https://hungermind.com/fresh-persimmon-and-burrata-salad-recipe-for-easy-winter-parties/