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Cozy Persimmon and Burrata Thanksgiving Salad

persimmon and burrata thanksgiving salad - featured image
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A quick and easy 15-minute salad featuring sweet Fuyu persimmons, creamy burrata, and peppery arugula, perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 5 oz (140g) baby arugula
  • 2 medium Fuyu persimmons
  • 8 oz (225g) burrata cheese
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/4 cup (30g) toasted pecans or walnuts (optional)
  • 1/4 cup (40g) pomegranate arils (optional)

Instructions

  1. Wash and dry the arugula thoroughly. Spread it evenly on a large serving platter.
  2. Wash and dry the persimmons. Cut off the stem and a thin slice from the bottom. Slice into thin rounds, about 1/4-inch thick. Arrange the slices over the arugula.
  3. Remove the burrata from its packaging and pat dry with a paper towel. Place the whole ball in the center of the salad.
  4. In a small bowl or mason jar, whisk together the olive oil and balsamic vinegar. Add a pinch of salt and pepper. Taste and adjust as needed.
  5. Drizzle the dressing evenly over the arugula and persimmons, avoiding the burrata.
  6. Just before serving, tear the burrata open with your hands or two forks. Sprinkle with flaky sea salt and black pepper. Add optional pecans or pomegranate arils if desired. Serve immediately.

Notes

Don’t dress the salad until ready to serve to prevent wilting. Let burrata come to room temperature for 15-20 minutes before serving for best texture. Use Fuyu persimmons, not Hachiya, as Hachiya are astringent when not fully ripe.

Nutrition

Keywords: persimmon salad, burrata salad, Thanksgiving salad, easy salad, 15-minute recipe, fall salad, arugula salad

Find it online: https://dinadishes.com/cozy-persimmon-and-burrata-thanksgiving-salad-easy-15-minute-recipe/