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Best Easy Persimmon Burrata Salad for a Light Thanksgiving

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A fresh and elegant salad featuring sweet Fuyu persimmons, creamy burrata, pomegranate arils, and toasted pecans, all tossed in a simple honey-balsamic dressing. Perfect for balancing heavy holiday meals.

Ingredients

Scale
  • 4 Fuyu persimmons, firm but ripe
  • 2 balls of fresh burrata cheese (8 oz total)
  • 4 cups mixed greens or arugula
  • 1/2 cup pomegranate arils
  • 1/3 cup toasted pecans, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Fresh cracked black pepper to taste

Instructions

  1. Toast the pecans first. Heat a dry skillet over medium heat. Add the pecan halves and cook for 3-4 minutes, shaking the pan every 30 seconds until fragrant and slightly darker. Remove immediately to a plate to cool.
  2. Make the dressing. In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon salt, and a few cracks of black pepper. Shake or whisk until emulsified. Set aside.
  3. Prep the persimmons. Wash and dry the Fuyu persimmons. Cut off the green stem and a thin slice from the bottom. Stand the persimmon upright and slice it into thin rounds, about 1/4 inch thick.
  4. Prepare the burrata. Remove the burrata from the refrigerator 10-15 minutes before serving. Pat it dry gently with a paper towel if there’s excess liquid in the package.
  5. Assemble the salad. Spread the mixed greens or arugula on a large serving platter. Drizzle about half the dressing over the greens and toss gently with your hands. Arrange the persimmon slices in an overlapping pattern over the greens.
  6. Add the burrata. Place the burrata balls on top of the salad. Tear them into pieces for a more rustic look.
  7. Finish with toppings. Sprinkle the pomegranate arils and toasted pecans over the entire salad. Drizzle the remaining dressing over the burrata and fruit. Finish with a pinch of flaky sea salt and a few more cracks of black pepper.
  8. Serve immediately.

Notes

Let burrata sit at room temperature for 10-15 minutes before serving for best creaminess. Assemble salad just before serving to prevent wilting. For a vegan version, use cashew-based cheese and maple syrup instead of honey.

Nutrition

Keywords: persimmon burrata salad, Thanksgiving salad, fall salad, persimmon salad, burrata salad, honey balsamic dressing

Find it online: https://willarecipes.com/best-easy-persimmon-burrata-salad-for-a-light-thanksgiving/