Description
A fresh and vibrant Persimmon Burrata Salad combining peppery arugula, sweet Fuyu persimmons, crunchy walnuts, creamy burrata cheese, and juicy pomegranate seeds, all tossed in a tangy balsamic maple dressing. Perfect for a light fall appetizer or a colorful side dish.
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, sliced persimmon, walnuts, burrata cheese pieces, and pomegranate seeds in a large bowl or on a platter, arranging them so all ingredients are visible and well distributed.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and salt until fully combined and emulsified.
- Dress and Toss: Drizzle the prepared dressing evenly over the salad ingredients, then gently toss everything together to coat the greens and toppings without breaking up the burrata too much.
- Serve Immediately: Serve the salad fresh to enjoy the contrasting textures and flavors at their best.
Notes
- Persimmon Burrata Salad is a perfect fall harvest dish, combining fresh fruits and greens with an irresistible dressing.
- Great for holidays, special occasions, or casual dinners with friends and family.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- Use ripe but firm Fuyu persimmons for the best texture and sweetness.
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
