Fresh Persimmon Burrata Salad (Printable Recipe)
A bright and creamy salad with persimmons, burrata, and citrus dressing. Light, elegant, and ready in minutes.
# Ingredients You'll Need:
→ Produce
01 -
2 ripe Fuyu persimmons, sliced thin
02 -
4 cups fresh arugula or mixed baby greens
03 -
Optional: 1/4 cup pomegranate seeds
→ Dairy
04 -
1 large ball burrata cheese, torn into pieces
→ Nuts
05 -
1/4 cup toasted walnuts or pecans
→ Dressing
06 -
3 tablespoons extra virgin olive oil
07 -
1 tablespoon fresh lemon juice or orange juice
08 -
1 teaspoon honey or maple syrup
09 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Wash persimmons thoroughly. Slice into thin rounds or wedges and remove leafy tops. Peeling is optional based on preference.
02 -
In a small bowl, whisk together olive oil, lemon or orange juice, honey or maple syrup, salt, and pepper. Adjust to taste.
03 -
Heat a dry skillet over medium heat. Add walnuts or pecans and toast for 3–5 minutes, stirring often, until lightly browned and fragrant.
04 -
Arrange arugula on a large plate or bowl. Layer with persimmon slices and torn burrata. Scatter toasted nuts and optional pomegranate seeds over top.
05 -
Drizzle dressing evenly over the salad just before serving. Finish with an extra grind of black pepper if desired.
# Extra Tips:
01 -
Keep dressing separate until ready to serve to maintain salad freshness.
02 -
Use ripe but firm persimmons for best texture.
03 -
Fresh mozzarella or ricotta salata can substitute burrata if needed.