This seasonal persimmon salad with burrata, plums, pomegranate seeds, and homemade dressing is the perfect light appetizer to serve up this fall and winter.
Jump to RecipeSeasonal Autumn and Winter Salad
Who's ready for the perfect salad for fall and winter? This seasonal salad highlights persimmons at the forefront of the dish! Add in plums, pomegranate seeds, mint, burrata, and pistachios for a delicious mix. With a homemade salad dressing, this fresh salad comes together in less than 20 minutes. Plus, it pairs beautifully with so many seasonal pastas, main courses, and more!
This has to be my favorite autumn and winter salad for a few reasons. One, it's super quick and easy to make. It take very little time from start to finish! Two, it's visually stunning and the presentation alone will impress guests. The colors of this salad truly make it the center of attention. And third, all of the ingredients combined yield a flavor profile that is light, sweet, and so delicious! So, let's dive into the makings of this fantastic persimmon salad!
What are Persimmons?
You probably won't find persimmons in the produce section of your local grocery store. Typically found in speciality stores or Asian grocery stores, persimmons are originally from China. They are also grown in Japan, South Korea, Brazil, Spain, and the U.S. The persimmon originated in Asia more than a thousand years ago. It was first grown in China and later introduced to Japan and Korea. They were introduced to France and other countries along the Mediterranean in the 19th century before making their way over to the United States.
Today, persimmons are also grown commercially in California and are in season from September to December. They're actually most commonly grown in California compared to any other state in the U.S. because they grow best in mid-temperature climates. Fun fact, they're one of the few trees that change color with the season! So, Californian's are able to get a taste of fall, as well as a taste of the sweet fruit! Roughly 10,000 tons of persimmons are produced each autumn along the west coast.
Just like the majority of fruits, there are different types of persimmons. Depending on the type, the flavors can change from sweet to bitter. So, it's best to familiarize yourself with the different varieties. The two most common types are Fuyus and Hachiyas. A Fuyus persimmon is non-astringent and will yield a more sweet taste. The Fuyus persimmon is edible when not fully ripe unlike their counterpart. The Hachiyas persimmon is known to be bitter until fully ripe. A Hachiyas persimmon is basically inedible until it is completely ripe, then it becomes sweet and enjoyable! So, it's best to know the difference before setting out and purchasing your persimmons for this recipe.
What Do Persimmons Taste Like?
Persimmons have a very unique taste. But not too far off from more traditional flavors, which makes it a widely loved seasonal fruit. Persimmons have a very silky texture and are edible from the outside in, so there's no peeling required. I would say its appearance almost resembles a cross between a mango and tomato. However, the taste is more so a cross between a mango and a sweet pepper with a hint of spices, like cinnamon. A perfect persimmon is tangy and sweet at the same time! Did you know that they are considered a berry? Who knew!
Persimmons are rich in dietary fiber and other nutrients. They contain manganese, beta-carotene, vitamin C, and iron. With so many health benefits and a sweet taste, persimmons are used in countless recipes during fall and winter! From winter salads to Thanksgiving loaves, persimmons are a must during the end of the year. However, persimmons are often undercooked and aren't utilized enough compared to pumpkin, apples, and squashes. Luckily, I have another recipe that allows you to take full advantage of persimmon season! Check out my easy Gluten-Free Pumpkin and Persimmon Bread for the perfect sweet treat to make during fall.
Let's Talk Fruit
One of the great aspects about this salad is that it's very fruit-forward. This salad offers a refreshing twists on traditional fall and winter salads. It not only features persimmons, but also plums and pomegranate seeds. Together, these three fruits compliment each other beautifully and bring so much color to our salad! So, let's discuss how the flavor profiles compliment one another and why we use them in this recipe.
Although stone fruit season peaks in the end of summer, you can still find plums well into fall- especially if you're in California! Plums are a fantastic addition to this persimmon salad because they're the perfect balance of sweetness with just a hint of tartness. The tastes of plums ranges from a sweet profile to a very tart one, depending on the type of plum and how ripe it is. Here I used a red plum, but you can also use black plums. Finally, plums not only tastes great but are good for you too! Plums are high in vitamin C, which boosts your immune system, eye health, and promotes muscle growth.
The pomegranate seeds not also adds a sweet, crunchy bite to the salad but also pops of gorgeous color! While the colors of this salad already are impressive, the beautiful jewel red of the seeds takes it to the next level. Besides color, the pomegranate seeds are complex in flavor and have a slightly bitter aftertastes that balances the sweetness of this salad. But what I really love about this addition is the textural component. Each bite holds a bursts of flavor from the pomegranate seeds that just can't be replicated. All together, everything in this salad works so harmoniously.
The Base
Like any good salad, it all starts with the greens. The base of this persimmon salad begins with a peppery, crisp arugula. I love using arugula for salads because of it's unique flavor and ability to pair well with almost anything. You can also switch out the arugula for butter lettuce for a less peppery base if you wish. The butter lettuce will make for the perfect base for those who want a more mild salad. If not, I would continue on with an arugula as it's a great contrast to the sweetness of the fruit.
The arugula here is also paired with mint leaves. While mint is often described as sweet, its prominent taste is the lingering "cool" effect that it leaves on the tongue. In this recipe, the mint enhances the flavor profile of the whole salad. I find that it balances that peppery taste of the arugula, so that's it's not overpowering. As well, the mint adds a delicious freshness to the dish and compliments the fruit well. Stone fruits and mint are a match made in heaven as the herb brings the complex flavors of the plum forward. This allows for a balanced bite!
Combining the Ingredients
Now, it's finally time to combine the base, fruits and remaining ingredients to create this vibrant salad! First, wash the arugula and pat dry with paper towels. I find that four cups of arugula yields the perfect amount here, and usually equals roughly one bag of store-bought arugula. Transfer the washed arugula to either a bowl or serving plate. Ensure that it's large enough to not only serve the salad but also toss after you dress it to combine all of the ingredients.
Next, core three to four persimmons and cut them into rounds. Then, wash and cut two to three plums into wedges. The amount of persimmons and plums you use will depend on the overall size of each fruit. Typically, I find three persimmons and two plums is plenty for this salad. However, if each fruit is on the smaller size or you're looking to increase the serving size of this recipe, then opt for an additional fruit of each ingredient. Add your fruit to the salad.
Then, chop half a cup of pistachios and add them into the salad. The pistachios will add a nutty, earthy taste to our fresh salad. Wash a quarter cup of pomegranate seeds before adding them to the mix. Don't forget to top the salad with two four ounce balls of burrata cheese. I like to tear them to divide them, then season them with olive oil, salt and pepper. You may also substitute the burrata cheese for goat cheese to add more tang. Finally, add your mint leaves to the salad.
The Dressing
The salad wouldn't be complete with a great dressing! This homemade dressing is the perfect fresh and light finish to our seasonal salad. Its primary base is pomegranate juice; which, has a slightly fruity yet earthy taste to it. This compliments the pistachios and keeps the salad from being overly sweet. That being said, a bit of honey is added to the dressing to ensure it's not too bitter.
To make the dressing, combine a quarter cup of pomegranate juice, one tablespoon of balsamic vinegar, one tablespoon of honey, and two teaspoons of olive oil. Then, salt and pepper to taste. The balsamic vinegar here acts as our acidic component in the dressing. As well, the olive oil is the neutral element that helps the dressing reach the desired consistency. Whisk together to combine before drizzling over the salad. Use tongs to toss until thoroughly combined.
What to Pair with a Persimmon Salad with Burrata
Well, there is no doubt that this salad pairs well with just about anything under the sun. However, to give you some ideas of what best compliments the salad or visa versa, I've compiled a detailed list for you! Discover some of my favorite pairings for this persimmon salad with burrata:
- Traditional Holiday Brisket: This beef brisket is an easy recipe that won't disappoint. The tender beef yields a rich, deep flavor that melts in your mouth and pairs beautifully with roasted vegetables and fruitful salads. The persimmon salad helps to balance out the richness of the dish and is a refreshing side.
- Holiday Ham: Ham is one of those main dishes that just pairs beautifully with any side. That's just one of the many reasons why it's so versatile and great for the holiday season. The salty, savory flavor of the ham is a great match for the sweetness of the persimmon salad! The creaminess of the burrata on the salad also balances the saltiness of the ham.
- Pumpkin Lasagna Rolls: These gluten-free lasagna rolls are stuffed with a mixture of ricotta cheese, pureed pumpkin, and rosemary sprigs to create a delicious filling. Then, a rich and decadent mornay sauce is coated at the bottom and top of the lasagna rolls. The combination of a sweet salad with a savory, creamy main course is just what the heart needs.
- Mushroom and Bacon Green Bean Casserole: This gluten-free green bean casserole is about to become your new favorite holiday side dish! A casserole may not seem all that dazzling, but mine is so rich in flavor! It features sautéed mushrooms and bacon, all while keeping the full integrity of your green beans. No mushy ones here! Tone done the natural saltiness of the dish by pairing it with this salad.
No matter what you pair this said with, you truly can't go wrong. The bright flavors and colors compliments a variety of dishes and different recipes. And let's not forget that the presentation alone is sure to be the talk of dinner!
Persimmon Salad with Burrata
Course: RecipesDifficulty: Easy4
Servings20
minutesThis fresh seasonal salad with crunchy pistachios and pomegranate seeds is the perfect appetizer or side!
Ingredients
- For the Salad
4 cups of arugula, washed
3-4 Fuyus persimmons, sliced in circles
2-3 red or black plums, cored and cut into smaller wedges
½ cup pistachios, chopped
¼ cup pomegranate seeds, washed
7-10 mint leaves
2 4 oz. ball of burrata cheese, torn
- For the Dressing
¼ cup of pomegranate juice
1 tablespoon of balsamic vinegar
1 tablespoon of honey
2 teaspoons olive oil
Salt and pepper to taste
Directions
- For the Salad
- Wash the arugula and pat dry with paper towels. Then, add it to a medium-sized bowl or serving plate.
- Wash and dry the persimmons and plums before slicing. Cut the persimmons into rounds and the plums into small wedges before adding them to the salad.
- Roughly chop the pistachios and add them in the bowl.
- Then, wash the pomegranate seeds and mint leaves. Sprinkle them into the bowl.
- Finally, tear the burrata cheese in half and season with olive oil, salt and pepper before adding it to the salad.
- For the Dressing
- In a small bowl, combine the pomegranate juice, balsamic vinegar, honey, and olive oil.
- Whisk together, then add the salt and pepper to taste.
- Mix again to incorporate all of the ingredients.
- Drizzle over the salad and toss with tongs to combine.
- Finally, serve the salad and enjoy!
Recipe Video
Notes
- If making this salad ahead of time or for meal prep, skip dressing the salad until ready to serve.
Leave a Reply