Persimmon Burrata Salad (Printable Version)
Sweet persimmons meet creamy burrata, fresh greens, and toasted nuts in a bright, elegant fall salad.
# Everything You’ll Need:
→ Fruit
01 -
2 ripe Fuyu persimmons, firm and sweet
→ Cheese
02 -
1 ball burrata cheese (approximately 113 g)
→ Greens
03 -
4 cups fresh arugula or mixed baby greens
→ Nuts
04 -
1/4 cup toasted walnuts or pecans, roughly chopped
→ Dressing
05 -
2 tablespoons extra virgin olive oil
06 -
1 tablespoon fresh lemon juice or orange juice
07 -
1 teaspoon honey or maple syrup
08 -
Salt and freshly ground black pepper, to taste
→ Optional
09 -
Handful of pomegranate seeds for extra color and tang
# Steps to Cook:
01 -
Wash persimmons and slice into thin rounds or wedges, removing the leafy top. Peeling is optional for firm Fuyu persimmons.
02 -
Whisk together olive oil, lemon juice, honey, salt, and black pepper in a small bowl. Adjust sweetness or acidity as preferred.
03 -
Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Cool before use.
04 -
Arrange arugula evenly on a serving plate or bowl. Layer sliced persimmons on top. Tear burrata into chunks and distribute over the salad. Sprinkle toasted nuts and optional pomegranate seeds.
05 -
Pour dressing over salad just before serving. Add extra black pepper if desired.
# Extra Suggestions:
01 -
To maintain crispness, add dressing only immediately before serving.
02 -
Use ripe but firm persimmons for best texture and sweetness.