Autumn is a season of abundant harvests, and one of the most delightful fruits to grace our tables is the persimmon. With its vibrant hues and delicate sweetness, the persimmon is a true treasure, and when paired with the creamy indulgence of burrata, it creates a salad that is simply divine.
Imagine slicing into a ripe persimmon, its flesh glistening with a natural honey-like nectar, and then pairing it with the soft, pillowy texture of burrata cheese. The contrast of flavors and textures is a symphony for the senses, making this persimmon burrata salad a perennial favorite among those who appreciate the finer things in life.
❤️ Why You’ll Love This Recipe ❓
This persimmon burrata salad is more than just a feast for the eyes; it’s a culinary experience that delights the palate. The sweet, juicy persimmons balance perfectly with the creamy, indulgent burrata, creating a flavor profile that is both comforting and sophisticated. The addition of peppery arugula and crunchy toasted walnuts adds depth and contrast, making this salad a true sensation.
What’s more, this recipe is incredibly easy to prepare, making it a perfect choice for busy weeknights or elegant dinner parties. The make-ahead possibilities also make it a versatile option, allowing you to prepare it in advance and simply assemble it when ready to serve.
🛒 What You Need to Prepare Persimmon Burrata Salad ❓
• 8 ounces burrata cheese, torn into bite-sized pieces
• 4 cups baby arugula
• 1/2 cup toasted walnuts, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• Salt and freshly ground black pepper, to taste
The beauty of this persimmon burrata salad is that most ingredients are pantry or freezer staples. The combination of sweet persimmons, creamy burrata, and peppery arugula creates a flavor profile that has made autumn-inspired salad recipes perennially popular.
📝 How to Make Persimmon Burrata Salad Step-by-Step ❓
• Step 2: Gently tear the burrata cheese into bite-sized pieces, allowing the creamy interior to ooze out.
• Step 3: In a large salad bowl, combine the sliced persimmons, torn burrata, and baby arugula. Drizzle with the olive oil and balsamic glaze, then season with salt and freshly ground black pepper to taste.
• Step 4: Gently toss the salad to evenly distribute the ingredients, being careful not to break up the burrata too much.
• Step 5: Sprinkle the toasted walnuts over the top of the salad, providing a satisfying crunch to complement the soft textures.
⏱️ Timing Overview
• Cooking time: 0 minutes
• Total time: 15 minutes
Compared to traditional autumn salads that can take up to 30 minutes to prepare, this persimmon burrata salad saves you 50% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 11g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 4g
• Sodium: 320mg
These persimmon burrata salads provide approximately 20% of your daily vitamin C requirements and 15% of your daily vitamin A needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Swap the persimmons for sliced radishes or jicama to lower the carbohydrate content.
• Dairy-free adaptation: Substitute the burrata with a creamy, dairy-free cheese alternative, such as cashew-based “cheese.”
• Added protein: Top the salad with grilled chicken or roasted chickpeas for an extra protein boost.
• Boost vegetables: Add thinly sliced cucumber, cherry tomatoes, or shredded carrots to increase the vegetable content.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the persimmon burrata salad.
🍽️ Serving Suggestions
• Pair the persimmon burrata salad with crusty bread or crostini for a complete meal.
• Complement the salad with a light, fruity white wine or a crisp, refreshing sparkling water.
• For a quick and easy lunch, serve the salad on its own or with a side of roasted vegetables.
• Create an elegant autumn-inspired platter by adding the salad to a selection of cured meats, cheese, and seasonal fruit.
❌ Common Mistakes to Avoid
• Overcrowding the salad: Adding too many ingredients can make the salad feel cluttered and overwhelming. Stick to the core components and add any extras sparingly.
• Forgetting the balsamic glaze: The balsamic glaze provides a delightful sweetness that balances the acidity of the arugula and the richness of the burrata. Don’t skip this important finishing touch.
• Letting the burrata sit too long: Burrata is best when served fresh, as it can quickly lose its creamy texture. Assemble the salad just before serving for the best results.
• Skipping the toasted walnuts: The crunchy walnuts provide a textural contrast that elevates the entire dish. Don’t forget to toast them before adding to the salad.
🧊 Storing Tips for the Recipe
These persimmon burrata salads retain their quality remarkably well:
• Freezing unbaked: The persimmon and arugula components can be frozen for up to 2 months. Thaw in the refrigerator overnight before assembling the salad.
• Freezing baked: The entire assembled salad can be frozen for up to 1 month. Allow to thaw in the refrigerator overnight, then gently toss to reincorporate any juices or dressing that may have separated.
• Reheating: For best results, serve the salad at room temperature or slightly chilled. The burrata is best when not too cold, as it can become too firm when refrigerated for too long.
❓ FAQs
Can I make this salad ahead of time?
Yes, you can prepare the individual components of the salad in advance and assemble it just before serving. The persimmons can be sliced and stored in an airtight container in the refrigerator for up to 3 days, and the burrata, arugula, and walnuts can also be prepped and stored separately. When ready to serve, simply assemble the salad and drizzle with the olive oil and balsamic glaze.
What can I use instead of persimmons?
If persimmons are not available or not to your taste, you can substitute them with other sweet, seasonal fruits, such as sliced apples, pears, or even pomegranate arils. Each substitution will offer a slightly different flavor profile, but the creamy burrata and peppery arugula will still pair beautifully.
Is this salad suitable for a specific dietary restriction?
The persimmon burrata salad can be adapted to accommodate various dietary needs. For a dairy-free version, you can use a creamy, non-dairy cheese alternative, such as a cashew-based “cheese.” To make it lower in carbohydrates, you can swap the persimmons for sliced radishes or jicama. Additionally, you can add grilled chicken or roasted chickpeas to boost the protein content.
What if my persimmons are not ripe enough?
If your persimmons are still a bit firm and tart, you can help them ripen by placing them in a paper bag at room temperature for a few days. Once they soften and develop a deeper, sweeter flavor, they’ll be perfect for this salad. Alternatively, you can roast the firmer persimmons to bring out their natural sweetness before assembling the salad.
Can I add any other ingredients to this salad?
Absolutely! The persimmon burrata salad is highly versatile and can be enhanced with a variety of additional ingredients. Try adding thinly sliced fennel, crumbled feta, toasted pine nuts, or a sprinkle of pomegranate seeds for extra flavor and texture. You can also experiment with different types of greens, such as baby spinach or mixed mesclun, to suit your preferences.
Conclusion
These persimmon burrata salads represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a light and refreshing starter or as the centerpiece of a cozy autumn meal, they’re sure to impress with their vibrant colors, contrasting textures, and irresistible taste.
The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs. With simple ingredients and straightforward preparation, these persimmon burrata salads demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly.
Print
Persimmon Burrata Salad
- Total Time: 15 minutes
Ingredients
• 3 ripe persimmons, sliced
• 8 ounces burrata cheese, torn into bite-sized pieces
• 4 cups baby arugula
• 1/2 cup toasted walnuts, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• Salt and freshly ground black pepper, to taste
Instructions
• Step 1: Slice the persimmons into thin, even slices, being careful to remove any seeds or hard cores.
• Step 2: Gently tear the burrata cheese into bite-sized pieces, allowing the creamy interior to ooze out.
• Step 3: In a large salad bowl, combine the sliced persimmons, torn burrata, and baby arugula. Drizzle with the olive oil and balsamic glaze, then season with salt and freshly ground black pepper to taste.
• Step 4: Gently toss the salad to evenly distribute the ingredients, being careful not to break up the burrata too much.
• Step 5: Sprinkle the toasted walnuts over the top of the salad, providing a satisfying crunch to complement the soft textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Persimmon Burrata Salad
