If you’re craving something fresh, vibrant, and just a little bit fancy, you’ve got to try this Persimmon Burrata Salad with Balsamic Dressing Recipe. It’s one of those salads that feels like a special occasion but comes together in a snap. The creamy burrata paired with sweet persimmons and tangy balsamic dressing is downright addictive. Trust me, once you make this, it’ll become your go-to for impressing guests or just treating yourself during the week.

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Why You’ll Love This Recipe

Simple and Quick: This salad comes together in just 5 minutes, perfect for busy days or last-minute guests.
Seasonal Freshness: Persimmons shine in the fall, making this salad a beautiful way to enjoy seasonal produce.
Balance of Flavors: Creamy burrata, sweet fruit, crunchy walnuts, and tangy dressing make every bite exciting.
Versatile and Crowd-Pleasing: My family goes crazy for this, and it works well for both casual meals and fancy dinners.

A white plate holds a fresh salad spread in layers, starting with a base of green arugula leaves scattered unevenly. On top, bright orange persimmon slices with a star pattern are laid flat in overlapping circles. Creamy white dollops of soft cheese are placed on the arugula and persimmons, creating a textured contrast. Small red pomegranate seeds are sprinkled over the dish, adding vibrant spots of color. Rough walnut pieces are scattered over everything, giving a crunchy look. A gold salad fork is set on the left edge of the plate, and two whole persimmons and pomegranate seeds rest on the white marbled surface around the plate. Photo taken with an iphone --ar 2:3 --v 7 - Persimmon Burrata Salad with Balsamic Dressing, seasonal fall salad recipes, easy fruit and cheese salad, quick gourmet salad ideas, healthy appetizer recipes

Ingredients You’ll Need

Each ingredient in this Persimmon Burrata Salad with Balsamic Dressing Recipe plays its part perfectly. When you pick your ingredients fresh and ripe, the salad pops with color and flavor. Let me share some tips so you can shop like a pro.

Flat lay of fresh arugula leaves arranged neatly, two whole Fuyu persimmons sliced into wedges showing bright orange flesh, a small pile of raw walnuts with natural textures, torn pieces of creamy white burrata cheese, a small white bowl filled with ruby red pomegranate seeds, and two small white bowls containing dark balsamic vinegar and golden olive oil placed side by side, along with a tiny white bowl of amber maple syrup and a tiny white bowl of fine white salt, all ingredients symmetrically spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Persimmon Burrata Salad with Balsamic Dressing, seasonal fall salad recipes, easy fruit and cheese salad, quick gourmet salad ideas, healthy appetizer recipes

Arugula or spring mix greens: I prefer arugula for its peppery bite, but spring mix keeps it milder and more approachable.
Fuyu persimmons: These are great for salads because they’re firm and sweet—no need to worry about mushy fruit here.
Walnuts: Toast them lightly to bring out their nuttiness, but raw works fine if you’re short on time.
Burrata cheese: The creaminess is the star; look for fresh burrata from your deli or specialty store.
Pomegranate seeds: They add a jewel-like pop of color and a burst of tangy sweetness that’s so addicting.
Balsamic vinegar: A good quality balsamic makes the dressing richer and more complex.
Olive oil: Extra virgin olive oil brings fruitiness and smooth texture to the dressing.
Maple syrup: Just a touch adds balance and depth without overpowering the salad.
Salt: Adjust to taste, but don’t skip it—it helps all the flavors shine.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Persimmon Burrata Salad with Balsamic Dressing Recipe is so flexible—you can easily tweak it to suit your tastes or what’s in season. Here are some of my favorite twists:

Add citrus segments: I once tossed in some orange slices, and the bright acid lifted the whole salad beautifully.
Swap walnuts for pecans or almonds: Depending on what you have, these nuts add a unique crunch and flavor.
Make it vegan: Replace burrata with a creamy cashew cheese and use maple syrup in the dressing for a fully plant-based salad.
Seasonal greens swap: Try baby kale or spinach if you want a sturdier green base that holds the dressing well.

How to Make Persimmon Burrata Salad with Balsamic Dressing Recipe

Step 1: Prep Your Ingredients With Care

Start by washing and drying your greens thoroughly—this helps the dressing stick better and avoids sogginess. Slice or cube the Fuyu persimmons; they’re firm enough to cut into wedges or even thin slices, depending on your presentation style. Toast your walnuts in a dry pan for about 3-4 minutes over medium heat, stirring often, until fragrant and slightly browned. Keep an eye on them so they don’t burn!

Step 2: Assemble the Salad Beautifully

Lay the greens out on a large platter or toss gently in a big bowl. Arrange the persimmons on top so every slice shines through. Scatter the walnuts and pomegranate seeds for texture and color contrast. Finally, tear the burrata into pieces and nestle them throughout the salad. This layering not only looks stunning but lets each bite have a perfect balance of ingredients.

Step 3: Whisk the Balsamic Dressing and Dress the Salad

Whisk together balsamic vinegar, olive oil, maple syrup, and salt until fully combined and slightly thickened. Drizzle the dressing evenly over the salad—don’t drown it, just enough to coat the ingredients lightly. Then gently toss to combine, making sure you don’t break up the burrata too much. You’ll notice how the dressing enhances the sweetness of the persimmons and brings everything together seamlessly.

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Pro Tips for Making Persimmon Burrata Salad with Balsamic Dressing Recipe

Choose the right persimmons: I always go with Fuyu because they hold their shape and have a sweet, crisp bite—no slippery mess.
Toast walnuts for extra flavor: It’s a small step but brings out so much depth that transforms the whole salad.
Toss gently: Burrata is delicate—mix carefully to keep those creamy pockets intact for the best texture experience.
Dressing balance: Taste your balsamic before making the dressing; some balsamics are sweeter, so adjust maple syrup accordingly.

How to Serve Persimmon Burrata Salad with Balsamic Dressing Recipe

An oval white plate holds a salad with several layers. The base layer is green leafy salad, scattered with brown walnuts and bright red pomegranate seeds. On top, there are many flat, round orange slices of persimmon, each showing a star-like pattern in the center. White dollops of creamy cheese are placed evenly over the salad, creating a soft contrast against the orange and green. The plate sits on a white marbled surface with a mustard-yellow checkered cloth folded nearby, along with whole and halved persimmons and pomegranates. A golden salad serving fork rests on the edge of the plate, and a white pepper mill stands in the background. photo taken with an iphone --ar 2:3 --v 7 - Persimmon Burrata Salad with Balsamic Dressing, seasonal fall salad recipes, easy fruit and cheese salad, quick gourmet salad ideas, healthy appetizer recipes

Garnishes

I love to finish this salad with a sprinkle of freshly cracked black pepper—it adds a gentle heat that complements the sweet and creamy flavors. Sometimes, I add a few extra pomegranate seeds or a handful of microgreens for a bit of freshness and color. A light drizzle of extra virgin olive oil over the burrata before serving amps up the richness perfectly.

Side Dishes

This salad pairs beautifully with a crusty baguette or warm flatbread. I also like to serve it alongside grilled chicken or roasted salmon for a light but satisfying meal. When I’m feeling indulgent, a glass of crisp white wine or sparkling water with lemon is just the right match.

Creative Ways to Present

For a party, I’ve layered this salad on individual plates rather than a bowl—it looks gorgeous and feels more elevated. Another trick I discovered is serving the burrata on small crostini pieces nestled around the salad for finger-friendly bites. If you want to get fancy, drizzle some aged balsamic glaze on top for that wow factor and extra sweetness.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), store the salad components separately: keep the greens wrapped in a paper towel inside a sealed container, and refrigerate the burrata in its original packaging or tightly covered. The persimmons and walnuts can sit in the fridge too. Assemble just before serving again to prevent sogginess.

Freezing

This salad isn’t freezer-friendly because burrata and fresh greens don’t freeze well. The best approach is to enjoy it fresh whenever possible—it’s worth it!

Reheating

Salads like this are best served fresh, so reheating isn’t recommended. If you’re pairing it with warm dishes, reheat those separately and serve the salad cold alongside.

FAQs

Can I use other types of persimmons for this salad?

While Fuyu persimmons are ideal because of their firm texture, you can use Hachiya persimmons only if they are completely ripe and soft. Otherwise, unripe Hachiyas can be astringent and unpleasantly bitter, which might spoil the balance you’re aiming for in this salad.
What can I substitute for burrata if I can’t find it?

If burrata isn’t available, fresh mozzarella is a good alternative, though it lacks burrata’s creamy center. Alternatively, soft goat cheese or ricotta can add creaminess and tanginess, but the texture will be a bit different.
How do I prevent the greens from getting soggy?

Make sure your greens are completely dry before tossing in the dressing. Also, dress the salad just before serving to keep those fresh, crisp leaves from wilting and becoming soggy.
Is this salad suitable for kids?

Absolutely! I’ve served this at family dinners, and kids tend to love the sweet persimmons and creamy cheese. Just keep an eye on the walnuts if you’re worried about allergies or choking hazards.

Final Thoughts

I absolutely love how this Persimmon Burrata Salad with Balsamic Dressing Recipe comes together to create something elegant yet easy. It’s been my secret weapon for holiday meals and casual get-togethers alike. The first time I made it, everyone kept going back for seconds, and I knew I had a winner. If you’re looking for a salad that’s bursting with flavor, texture, and that little wow factor, this one’s your new best friend in the kitchen. I can’t wait for you to try it and see just how effortlessly delicious a fall salad can be!