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Fresh Persimmon Burrata Salad with Easy Pomegranate

fresh persimmon burrata salad - featured image
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A stunning 10-minute salad featuring creamy burrata, sweet fuyu persimmons, and tart pomegranate arils, drizzled with olive oil and finished with flaky salt. Perfect for impromptu gatherings or a quick, elegant lunch.

Ingredients

Scale
  • 2 medium fuyu persimmons, ripe but firm
  • 8 ounces burrata cheese (1 large ball or 2 small), at room temperature
  • 1/2 cup pomegranate arils
  • 3 tablespoons extra virgin olive oil
  • Flaky sea salt (e.g., Maldon), to taste
  • Fresh cracked black pepper, to taste
  • 1–2 tablespoons honey or balsamic glaze (optional)
  • 6–8 fresh basil or mint leaves, torn
  • 1/4 cup toasted walnuts or pistachios (optional)
  • 2 cups arugula or mixed greens (optional)

Instructions

  1. Take the burrata out of the fridge 20-30 minutes before serving to bring to room temperature.
  2. Wash and pat dry the persimmons. Cut off the green stem and flat base, then slice crosswise into thin rounds, about 1/4 inch thick.
  3. If using fresh pomegranate, cut in half horizontally, hold cut side down over a bowl, and whack the back with a wooden spoon to release arils. Measure out 1/2 cup.
  4. If using nuts, toast in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking occasionally. Transfer to a plate to cool.
  5. Arrange a bed of arugula (if using) on a serving platter. Layer persimmon slices in a single layer or slightly overlapping. Place burrata in the center.
  6. Cut a small cross into the top of the burrata or gently tear it open with your hands to release the creamy center.
  7. Scatter pomegranate arils over everything, focusing around the burrata. Sprinkle toasted nuts and torn basil or mint leaves.
  8. Drizzle olive oil generously over the salad, especially over the burrata. Add honey or balsamic glaze if using. Sprinkle with flaky sea salt and a generous crack of black pepper.
  9. Serve immediately with crusty bread or crackers.

Notes

Don’t skip bringing burrata to room temperature for best creamy texture. Slice persimmons evenly (about 1/4 inch). Use a light hand with flaky salt. Toast nuts even if short on time. Avoid overdressing with olive oil. Best served immediately; does not store well. For make-ahead, slice persimmons and seed pomegranate up to a day in advance, store separately in fridge.

Nutrition

Keywords: persimmon burrata salad, pomegranate salad, fall salad, easy salad, gluten-free, vegetarian, 10-minute recipe

Find it online: https://junomeals.com/fresh-persimmon-burrata-salad-with-easy-pomegranate-recipe/