Persimmon Burrata Salad with Pomegranate Recipe

If you’re looking for a salad that’s bursting with seasonal flavors and a touch of elegance, this Persimmon Burrata Salad with Pomegranate Recipe is absolutely fan-freaking-tastic. I love how the creamy burrata perfectly balances the sweetness of ripe persimmons and the tart pop of pomegranate seeds. It’s one of those dishes that immediately feels festive but is ridiculously easy to throw together. Trust me, once you try it, you’ll want to bring this beauty to every fall gathering.

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Ingredients You’ll Need

The magic of this Persimmon Burrata Salad with Pomegranate Recipe lies in the harmony of simple, fresh ingredients that complement each other beautifully. When shopping, look for firm but ripe Fuyu persimmons—they’re less messy and perfect for slicing. Also, choosing good-quality burrata is key since it’s the star of the show here.

• Arugula or Spring Mix Greens: I usually go with arugula for its peppery kick, but spring mix works well for a milder palette.
• Fuyu Persimmons: These are sweet and firm, perfect for cutting into wedges or cubes without getting mushy.
• Walnuts: Toast them lightly to bring out their nuttiness or use raw if you want a milder crunch.
• Burrata Cheese: Get fresh burrata if you can—it’s soft and creamy, making every bite heavenly.
• Pomegranate Seeds: These juicy bursts add a lovely tartness and colorful contrast.
• Balsamic Vinegar: Use a good quality one for a rich, slightly sweet acidity in the dressing.
• Olive Oil: Extra virgin is best for that fruity depth.
• Maple Syrup: Adds a subtle sweetness that rounds out the dressing nicely.
• Salt: Just enough to bring out all those vibrant flavors.

Variations

I like to keep this Persimmon Burrata Salad with Pomegranate Recipe pretty classic, but sometimes I like to mix things up based on what’s in season or what’s in my pantry. Feel free to make it your own — experimenting is part of the fun!

• Add Fresh Herbs: Sometimes, I sprinkle fresh mint or basil on top for an extra fresh dimension that my friends always ask about.
• Swap Nuts: If walnuts aren’t your favorite, toasted pecans or almonds work wonderfully as a crunchy surprise.
• Make It Vegan: Replace burrata with creamy avocado slices and swap maple syrup with agave for a vegan delight.
• Seasonal Fruit Twist: In early winter, you can swap persimmons for thinly sliced blood oranges for a different but equally stunning salad.

How to Make Persimmon Burrata Salad with Pomegranate Recipe

Step 1: Gather and Prep Your Ingredients

Start by washing your greens and patting them dry—wet leaves make salads soggy, and nobody wants that. Then slice your Fuyu persimmons into wedges or cubes. I like wedges because they look pretty on the plate and are easier to spear with a fork. Toast your walnuts lightly in a dry pan for a few minutes until they’re fragrant—that extra step really brings out their flavor. Finally, tear the burrata gently into bite-sized pieces, keeping its creamy center intact.

Step 2: Assemble the Salad

Lay out the greens in a large salad bowl or spread them on a serving platter. Arrange your persimmon wedges, toasted walnuts, torn burrata, and sprinkle the pomegranate seeds evenly over the top. I like making sure the ingredients are visible so it looks inviting and colorful. This is the kind of salad you want to see as soon as you walk into the kitchen!

Step 3: Whip Up the Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, and a pinch of salt. It’s a simple dressing but it adds a perfect balance of sweet, tangy, and savory. Taste it as you go and tweak to your preference—more sweetness, a touch more vinegar, whatever suits your palate.

Step 4: Drizzle and Toss Just Before Serving

Right before eating, drizzle the dressing over the assembled salad and toss gently to combine. I recommend not tossing it too early because the greens will wilt and the burrata might get overwhelmed. It’s best fresh and crisp! The salad here is all about textures and fresh contrasts.

How to Serve Persimmon Burrata Salad with Pomegranate Recipe

Garnishes

I like finishing this salad with a sprinkle of freshly cracked black pepper and a few extra pomegranate seeds scattered on top for that jewel-like sparkle. A light drizzle of good aged balsamic can also add a gorgeous glaze and a lovely tang. If you want a touch of green, a few torn mint leaves work beautifully.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled salmon for a light, balanced meal. For casual fare, I serve it alongside crusty bread and a simple soup. My family goes crazy when I bring this salad alongside their favorite mains because it brightens and freshens the whole table.

Creative Ways to Present

For special occasions, I like to plate this salad on a large wooden board with the burrata torn in the center like a little island surrounded by vibrant persimmons, greens, and pomegranate seeds. It feels rustic but elegant—a perfect conversation starter. You can also serve it in individual bowls layered thoughtfully so each bite includes everything.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the salad ingredients separately—keep greens, persimmons, and pomegranate in an airtight container in the fridge. Burrata should be stored in its liquid if possible for maximum freshness. Dress just before serving again to avoid sogginess.

Freezing

This salad doesn’t freeze well because of the delicate texture of the greens and burrata. You can freeze leftover walnuts if needed, but I recommend making this salad fresh for the best flavor and texture.

Reheating

Since this salad is best served fresh, reheating isn’t usually necessary. If you pair it with warm dishes like roasted meats, those can be reheated separately. Just assemble the salad again fresh to keep all those wonderful textures intact.

FAQs

Final Thoughts

This Persimmon Burrata Salad with Pomegranate Recipe truly holds a special place in my heart because it combines the best of fall’s harvest into one beautiful, flavorful dish. Every time I serve it, I get compliments on how stunning and delicious it is, even from folks who aren’t normally salad fans. So go ahead, invite friends over, bring this salad to the table, and enjoy all those happy smiles. I promise it’ll become one of your favorite go-to recipes too!

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