Irresistible Persimmon and Burrata Salad Recipe You’ll Love
A simple yet elegant salad featuring creamy burrata, sweet persimmons, and peppery arugula, topped with a honey lemon dressing for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Fusion
Ingredients
Scale
- 2 ripe Fuyu persimmons
- 8 oz burrata cheese
- 4 cups baby arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Pinch of sea salt
- Cracked black pepper
- Optional: 2 tablespoons toasted pine nuts or walnuts
Instructions
- Wash and dry the persimmons thoroughly. Using a sharp knife, slice them into thin, round slices or wedges.
- Spread the baby arugula evenly across a large salad bowl or platter to create a base for your salad.
- Layer the sliced persimmons on top of the arugula, ensuring even distribution.
- Carefully tear the burrata into smaller chunks and arrange them over the persimmons and arugula.
- In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of honey, a pinch of sea salt, and a few cracks of black pepper. Taste and adjust seasoning as needed.
- Pour the honey lemon dressing evenly over the salad, ensuring all the ingredients are lightly coated.
- Optional: Sprinkle toasted pine nuts or walnuts on top for added texture and flavor.
- Serve immediately while the burrata is creamy and the persimmons retain their crispness.
Notes
Choose ripe Fuyu persimmons for the best flavor and texture. Toast nuts for added flavor and serve the salad immediately for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15
- Sodium: 200
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
Keywords: persimmon salad, burrata salad, arugula salad, honey lemon dressing, winter salad, healthy salad, gluten-free salad, vegetarian salad