Perfect Persimmon Burrata Fall Salad Recipe
A simple yet elegant fall salad featuring sweet Fuyu persimmons, creamy burrata, peppery arugula, and crunchy toasted pecans, all tossed in a balsamic vinaigrette. Ready in under 15 minutes, it’s perfect for weeknights or holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
- 2–3 Fuyu persimmons, firm but ripe
- 8 ounces burrata cheese (1 large ball or 2 small ones)
- 5 ounces arugula or mixed greens
- ½ cup pecans or walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and black pepper to taste
- Optional: pomegranate arils, crumbled goat cheese, flaky sea salt
Instructions
- Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for about 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
- Make the dressing: In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon honey or maple syrup. Whisk until smooth and emulsified, or shake vigorously. Season with a pinch of salt and a few cracks of black pepper. Adjust sweetness or acidity to taste.
- Prep the persimmons: Wash the Fuyu persimmons and pat dry. Cut off the small green stem at the top. Slice into thin rounds, about ¼-inch thick. Leave the skin on.
- Assemble the salad base: Place the arugula or mixed greens in a large bowl or spread on a serving platter. Drizzle about half of the dressing over the greens and toss gently to coat.
- Add the persimmons and burrata: Arrange the persimmon slices evenly over the dressed greens. Tear or cut the burrata into pieces (or leave whole) and place around the salad.
- Finish with pecans and more dressing: Sprinkle the toasted pecans over the top. Drizzle the remaining dressing over the burrata and persimmons. Finish with a pinch of flaky sea salt and a few more cracks of black pepper.
- Serve immediately: This salad does not sit well—serve right away.
Notes
Do not skip toasting the nuts—it adds depth and crunch. Dry greens thoroughly to prevent dressing from sliding off. Let burrata come to room temperature for best texture. Taste persimmons before slicing; adjust dressing sweetness if needed. Dress greens lightly; you can always add more. This salad is best served immediately; prep components ahead and assemble just before serving.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 335
- Sugar: 12
- Sodium: 200
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 12
Keywords: persimmon salad, burrata salad, fall salad, arugula salad, persimmon recipe, fall recipe, easy salad, vegetarian salad, gluten-free salad