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Best Easy Persimmon and Burrata Salad Recipe

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This Guest-Favorite Persimmon and Burrata Salad is proof that the best recipes often come from letting go of perfection. Tossed together instead of carefully arranged, it lets the flavors mingle and the dressing coat every leaf evenly.

Ingredients

Scale
  • 4 ripe Fuyu persimmons, thinly sliced
  • 5 ounces fresh arugula
  • 8 ounces burrata cheese, at room temperature
  • 1/3 cup toasted pecans, roughly chopped
  • 1/4 cup pomegranate arils (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground

Instructions

  1. Make the dressing first: In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until emulsified and slightly thickened. Set aside.
  2. Toast the pecans: Place a small skillet over medium heat. Add the 1/3 cup pecans and cook, stirring frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Transfer to a plate to cool completely, then roughly chop.
  3. Prepare the persimmons: Rinse the 4 Fuyu persimmons and pat dry. Cut off the green calyx and a thin slice from the bottom. Stand upright and slice downward into thin rounds, about 1/8-inch thick.
  4. Prep the burrata: Remove burrata from refrigerator about 20 minutes before serving. Gently pat dry with a paper towel. Tear into 4 to 6 pieces.
  5. Assemble the salad: Place 5 ounces arugula in a large mixing bowl. Drizzle about half the dressing over greens and toss gently. Add persimmon slices and toasted pecans, then drizzle remaining dressing and toss gently.
  6. Add the burrata: Transfer dressed salad to a serving platter. Nestle burrata pieces among greens. Sprinkle pomegranate arils on top if using.
  7. Finish and serve: Give a final drizzle of any remaining dressing. Sprinkle a tiny pinch of flaky sea salt over burrata if desired. Serve immediately.

Notes

Use only Fuyu persimmons; Hachiya are too soft. Let burrata sit at room temperature for at least 20 minutes before serving. Toast pecans in a dry pan until fragrant. Assemble salad just before serving to prevent wilting.

Nutrition

Keywords: persimmon salad, burrata salad, fall salad, holiday salad, easy salad recipe, vegetarian salad, gluten-free salad

Find it online: https://lolaspoon.com/best-easy-persimmon-and-burrata-salad-recipe/