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Cozy Persimmon and Burrata Salad: Easy Fall Family Favorite

persimmon and burrata salad - featured image
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A quick and easy fall salad featuring sweet Fuyu persimmons, creamy burrata, peppery arugula, and caramelized walnuts, all tied together with a tangy balsamic glaze. Perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 5 ounces (140g) fresh baby arugula
  • 2 medium Fuyu persimmons, sliced into thin wedges
  • 8 ounces (225g) burrata cheese, at room temperature
  • ½ cup (60g) walnut halves
  • 1 tablespoon (15ml) pure maple syrup
  • ¼ teaspoon cinnamon (optional)
  • Flaky sea salt (e.g., Maldon), for finishing
  • ½ cup (120ml) balsamic vinegar
  • 2 tablespoons (30ml) honey
  • Pinch of salt

Instructions

  1. Make the balsamic glaze: In a small saucepan, combine ½ cup balsamic vinegar, 2 tablespoons honey, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat to low. Let bubble for 8-10 minutes, stirring occasionally, until reduced by half and coats the back of a spoon. Remove from heat and let cool.
  2. Caramelize the walnuts: In a small skillet over medium heat, toast ½ cup walnut halves for about 2 minutes, shaking frequently. Add 1 tablespoon maple syrup and ¼ teaspoon cinnamon (if using). Stir constantly for 1 minute until syrup coats walnuts and bubbles. Spread on parchment paper, sprinkle with flaky sea salt, and let cool completely.
  3. Prepare the persimmons: Wash and dry persimmons. Cut off green stems and slice into thin wedges, about ¼ inch thick.
  4. Bring burrata to room temperature: Remove burrata from refrigerator about 20 minutes before serving.
  5. Assemble the salad: Spread 5 ounces arugula on a large serving platter or in a wide bowl. Arrange persimmon wedges evenly over arugula. Place burrata in the center and gently cut a cross into the top to release the creamy center.
  6. Finish and serve: Drizzle balsamic glaze over the entire salad, focusing on the burrata. Sprinkle caramelized walnuts on top. Add a final pinch of flaky sea salt and black pepper if desired. Serve immediately.

Notes

The balsamic glaze and caramelized walnuts can be made up to 3 days in advance. Store glaze in the refrigerator for up to 2 weeks. For best results, let burrata come to room temperature before serving. Do not use Hachiya persimmons; they are astringent when firm. Substitute with firm pears if persimmons are unavailable.

Nutrition

Keywords: persimmon salad, burrata salad, fall salad, easy salad, quick salad, arugula salad, caramelized walnuts, balsamic glaze, vegetarian, gluten-free

Find it online: https://freshforkful.com/cozy-persimmon-and-burrata-salad-easy-fall-family-favorite/