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Best Easy Persimmon Burrata Autumn Salad Recipe

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A simple, beautiful, and ridiculously satisfying autumn salad featuring sweet Fuyu persimmons, creamy burrata, and peppery arugula with a balsamic vinaigrette. Perfect for a quick weeknight dinner or a fancy fall gathering.

Ingredients

Scale
  • 2 ripe Fuyu persimmons, thinly sliced
  • 8 oz (225g) fresh burrata cheese, at room temperature
  • 5 oz (140g) fresh baby arugula
  • 1/3 cup (40g) toasted walnuts or pecans, roughly chopped
  • 1/4 cup (30g) dried cranberries or pomegranate arils
  • 2 tablespoons shaved Parmesan or pecorino cheese (optional)
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 teaspoon honey or maple syrup (optional)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the vinaigrette: In a small bowl or mason jar, combine the olive oil, balsamic vinegar, honey (if using), and Dijon mustard. Season with a pinch of salt and a few grinds of black pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly thickened. Taste and adjust seasoning. Set aside.
  2. Prepare the persimmons: Wash and dry the persimmons. Using a sharp knife, cut off the small green stem and the flat bottom. Slice the persimmons crosswise into thin rounds, about 1/4-inch (6mm) thick.
  3. Toast the nuts: If your nuts aren’t already toasted, heat a small dry skillet over medium heat. Add the walnuts or pecans and cook, stirring frequently, for 3-5 minutes until they’re fragrant and lightly browned. Remove from the pan immediately and let cool.
  4. Assemble the salad: Place the arugula in a large salad bowl or spread it out on a serving platter. Drizzle about half of the vinaigrette over the greens and toss gently to coat.
  5. Add the toppings: Arrange the persimmon slices over the arugula in an overlapping pattern. Tear the burrata into pieces with your hands and nestle them among the persimmons. Sprinkle the toasted nuts and dried cranberries (or pomegranate arils) over the top. If using, add the shaved Parmesan.
  6. Finish and serve: Drizzle the remaining vinaigrette over the top. Finish with a final pinch of flaky sea salt and a few cracks of black pepper. Serve immediately.

Notes

Use Fuyu persimmons (not Hachiya) for best texture. Bring burrata to room temperature before serving. Do not overdress the arugula. Assemble just before serving for best results. For a vegan version, swap burrata for cashew cheese and use maple syrup instead of honey.

Nutrition

Keywords: persimmon salad, burrata salad, autumn salad, fall salad, easy salad, quick salad, vegetarian salad, gluten-free salad

Find it online: https://zorbmeal.com/best-easy-persimmon-burrata-autumn-salad-recipe/