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Persimmon, grape, pomegranate & burrata salad

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SKILL LEVEL :
Easy and quick

Celebrate fall fruits and nuts with a little burrata

This Fall salad is a riff on my favorite summer Watermelon, tomato and strawberry burrata salad but instead of using summer fruits I use seasonal fall fruits including: sweet Fuju persimmons, pomegranates, grapes, and because I was in Northern California and shopping at the Ferry Building farmer's market, some of the last of the season's tomatoes.

15  minutes from start to finish

This fresh fruit salad layered over a bed of creamy burrata comes together in 15 minutes. I start by opening up a ball of burrata and spreading it out over a serving platter. Then I begin layering the fruit over the burrata and finish with a generous sprinkling of basil, mint and toasted pecans. I dress it with a simple balsamic vinegar and olive oil dressing and a drizzle of honey. This salad looks spectacular, takes very little time and is a big crowd pleaser.

Fuyu persimmons

If you have never had Fuyu persimmons, you are in for a treat. They are sweet and crunchy and totally non-astringent. Unlike most persimmons, the Fuyu can be eaten while still firm, much like an apple, or allowed to soften like other persimmons. Fuyu persimmons are high in Vitamin A, C, fiber and a variety of antioxidants.

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Burrata

Fresh burrata, made with cream and fresh mozzarella is my favorite fresh cheese. Read my article on Burrata to learn more about this cheese, how to use it and where to buy it.

Pomegranates & pecans

I garnish this salad with a hefty sprinkling of pomegranate seeds and toasted pecans. See my Pomegranate post for the cleanest, easiest way to seed pomegranates. I promise, it is easier to seed a pomegranate than you think.

 

Persimmon, grape, pomegranate & burrata salad
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Prep time: 
Total time: 
Serves: 2-4 servings
 
This easy and gorgeous seasonal Fall fruit salad contrasts sweet persimmons and grapes with acidic tomatoes and crunchy pecans on a bed of creamy burrata.
Ingredients
  • 8 ounces burrata cheese
  • 2 Fuji persimmons, each cut into 8 slices
  • 1½ cups red and yellow cherry tomatoes, sliced in half
  • 1½ cups assorted grapes, sliced in half
  • 1 cup pomegranate seeds
  • 1 handful of fresh mint, chopped
  • 1 handful fresh basil, chopped
  • ½ cup toasted pecans, roughly chopped
  • 2 T balsamic vinegar
  • 2 T olive oil
  • Kosher salt and fresh ground pepper to taste
  • 1 T honey
Instructions
  1. Break the buratta open with your hands and spread it out on the bottom of a platter.
  2. Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
  3. Put the vinegar in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Drizzle over salad. Drizzle tablespoon of honey over salad.

 

THIS SERVES WELL WITH

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