Description
A vibrant and fresh Persimmon Burrata Salad combining peppery arugula, sweet Fuyu persimmons, crunchy walnuts, creamy burrata cheese, and jewel-like pomegranate seeds, all brought together with a simple yet tangy balsamic maple dressing. Perfect as a festive fall salad or light meal.
Ingredients
Scale
Salad
- 4 cups arugula or spring mix greens
- 2 Fuyu persimmons – sliced, cubed, or cut into wedges
- 1/2 cup walnuts, raw or toasted
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup pomegranate seeds
Dressing
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
Instructions
- Assemble the Salad: Place the arugula or spring mix greens in a large bowl or serving platter. Arrange the sliced or cubed Fuyu persimmons, walnuts, torn burrata cheese, and pomegranate seeds evenly over the greens, ensuring all ingredients are evenly visible and distributed.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and salt until well combined and emulsified.
- Dress and Toss: Drizzle the dressing over the assembled salad ingredients. Toss gently to combine and coat all ingredients with the dressing, being careful not to break up the burrata pieces too much.
Notes
- Use fresh, ripe Fuyu persimmons for the best flavor and texture; they should be firm but sweet.
- To toast walnuts, heat them in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently.
- For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit them entirely.
- This salad is best served immediately to retain the freshness of the greens and creaminess of the burrata.
- Try adding a sprinkle of freshly ground black pepper or fresh herbs like basil or mint for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 9 g
- Sodium: 302 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 40 mg
