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This Persimmon Burrata Salad combines the natural sweetness of ripe persimmons with creamy burrata cheese, peppery arugula, and crunchy toasted nuts. Finished with a citrusy, honeyed dressing, it offers a balance of textures and flavors perfect for a light lunch, starter, or side dish. Quick to prepare, it celebrates seasonal ingredients with elegance and freshness, ideal for autumn meals.
This salad brings a bright and fresh take to fall dining combining the natural sweetness of ripe persimmons with the rich creaminess of burrata cheese. With peppery arugula and crunchy toasted nuts layered in, a citrusy vinaigrette ties everything together for a dish that feels special without a lot of fuss.
The first time I made this salad I was amazed by how elegant it felt with so few ingredients. It quickly became a favorite in my rotation for both casual dinners and entertaining.
Ingredients
- Ripe persimmons: Fuyu variety preferred for firm sweetness and crisp texture
- Burrata cheese: Provides a creamy decadent contrast that melts in your mouth
- Fresh arugula or mixed baby greens: Adds a peppery freshness balancing the richness of the cheese
- Toasted walnuts or pecans: Adds crunch and a toasty flavor note
- Extra virgin olive oil: Forms the base of the citrusy vinaigrette dressing
- Fresh lemon juice or orange juice: Brightens the salad with citrus acidity orange juice offers a sweeter twist
- Honey or maple syrup: Adds a touch of sweetness to balance the acidity
- Salt and freshly ground black pepper: Enhances all the flavors with seasoning
- Optional pomegranate seeds: Add extra color and tang for visual appeal and brightness
Step-by-Step Instructions
- Prepare the Persimmons:
- Wash the persimmons thoroughly then slice into thin rounds or wedges. Remove the leafy top. Fuyu persimmons can be eaten firm so peeling is optional depending on preference.
- Make the Dressing:
- In a small bowl whisk together olive oil lemon juice honey a pinch of salt and black pepper. Taste and adjust the balance of sweetness and acidity until it suits your palate.
- Toast the Nuts:
- Heat a dry skillet over medium heat then add walnuts or pecans. Toast them for three to five minutes stirring frequently until fragrant and lightly browned. Remove from heat and allow to cool.
- Assemble the Salad:
- Lay arugula evenly on a large plate or bowl. Arrange the persimmon slices on top. Tear the burrata into chunks and scatter over the salad. Sprinkle with toasted nuts and pomegranate seeds if using.
- Drizzle and Serve:
- Pour the dressing evenly over the salad just before serving. Add an extra grind of black pepper if desired for a finishing touch.
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Persimmons are a special ingredient I always look forward to in fall. Their sweetness and texture bring a fresh brightness to the salad that feels both comforting and luxurious.
Storage Tips
Keep the dressing separate and add just before serving to keep greens crisp. Leftovers are best eaten the same day especially to enjoy burrata at its creamiest.
Ingredient Substitutions
Fresh mozzarella or ricotta salata can replace burrata for a similar creamy effect. Almonds or pistachios work well instead of walnuts or pecans. Apples or pears provide a nice sweet crisp alternative to persimmons when out of season.
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Serving Suggestions
This salad pairs wonderfully with crusty artisan bread or alongside roasted chicken and grilled fish. Adding sliced prosciutto or grilled chicken breast can make it a more substantial meal.
Final Thoughts
The Persimmon Burrata Salad is a delightful way to celebrate autumn’s bounty with elegance and simplicity. It’s a colorful fresh and creamy salad that surprises and satisfies with every bite. Give it a try next time you want to wow your guests or treat yourself to a bright and beautiful salad experience.
Recipe FAQs
How do I know when persimmons are ripe?
Fuyu persimmons should be firm with a deep orange color, slightly soft but not mushy. Avoid overly hard or squishy fruit for the best texture.
Can I prepare the salad ahead of time?
For best texture, keep the dressing separate and add it just before serving to prevent greens from wilting.
Is burrata cheese perishable?
Yes, burrata is best eaten fresh within 1-2 days of purchase and stored refrigerated for optimal creaminess.
What nuts work well toasted in this salad?
Walnuts, pecans, almonds, or pistachios all add a delightful crunch and nutty flavor when toasted.
Can I substitute the persimmons?
If persimmons aren’t available, thinly sliced apples or pears provide a similar sweet and crisp texture.
Frequently Asked Questions About Recipes
- → How do I know when persimmons are ripe?
Fuyu persimmons should feel firm yet slightly soft with a deep orange hue. Avoid overly hard or mushy ones for the best texture.
- → Can I prepare this salad ahead of time?
Yes, but keep the dressing separate and add just before serving to maintain freshness and crispness of the greens.
- → Is burrata cheese perishable?
Yes, burrata should be eaten within 1–2 days of purchase and kept refrigerated to preserve its creamy texture.
- → What nuts work best in this salad?
Toasted walnuts, pecans, almonds, or pistachios all bring a delightful crunch and nutty depth to the salad.
- → Can I substitute the persimmons?
Yes, thinly sliced apples or pears are a great alternative when persimmons aren't available, offering similar sweetness and crunch.