Persimmon salad with plums, burrata, mint, and pistachios!
Appetizers, Recipes, Salads

Persimmon Salad with Burrata

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This seasonal fall salad with persimmons, plums, pomegranate seeds, and homemade dressing is the perfect light appetizer to serve up!

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Seasonal Autumn Salad

Who’s ready for the perfect fall salad? This seasonal autumn 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.

This fresh salad with mint and pomegranate seeds comes together in less than 20 minutes and is so delicious!
This fresh salad with mint and pomegranate seeds comes together in less than 20 minutes and is so delicious!

What’re Persimmons?

You probably won’t find persimmons in the produce section of your local grocery store. But these sweet fruits are in season September-December! Typically found in speciality stores or Asian grocery stores, persimmons are originally from China. 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. 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! Roughly 10,000 tons of persimmons are produced each autumn along the west coast.

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 fall recipes! From fall salads to Thanksgiving loaves, persimmons are an autumn must.

The more seasonal produce the better when it comes to this salad!
The more seasonal produce the better when it comes to this salad!

The Base

Like any good salad, it all starts with the greens. The base of this fall salad begins with peppery, crisp arugula. I love using arugula for salads because of it’s unique flavor and ability to pair well with almost anything.

Next, the arugula is paired with mint leaves. The mint adds a delicious freshness to the dish and compliments the fruit well. Next, it’s time for the main event: the persimmons!

Core four persimmons and cut them into wedges, then do the same with three plums. Then, chop half a cup of pistachios and throw them into the salad. Wash a quarter cup of pomegranate seeds before adding them to the mix. Finally, finish with one 8 oz. ball of burrata cheese.

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.

To make the dressing, combine a quarter cup of balsamic vinegar and a third cup of olive oil. Then, add in a tablespoon of lemon juice, four tablespoons of pomegranate juice, and salt and pepper to taste. Whisk together the ingredients until thoroughly combined.

Finally, drizzle the dressing over the salad and use tongs to toss until thoroughly combined.

Persimmon Salad with Burrata

Recipe by Arianna Negri Course: RecipesDifficulty: Easy
Servings

4

Servings
Prep time

20

minutes
Cooking timeminutes

This fresh seasonal salad with crunchy pistachios and pomegranate seeds is the perfect app!

Ingredients

  • For the Salad
  • 3 cups of arugula, washed

  • 4 persimmons, cored and cut into wedges

  • 3 plums, cored and cut into smaller wedges

  • 1/2 cup pistachios, chopped

  • 1/4 cup pomegranate seeds, washed

  • 4-7 mint leaves

  • 1 8 oz. ball of burrata cheese, torn

  • For the Dressing
  • 1/3 cup of olive oil

  • 1/4 cup of balsamic vinegar

  • 4 tablespoons of pomegranate juice

  • 1 tablespoon of lemon juice

  • Salt and pepper to taste

Directions

  • For the Salad
  • Add the washed arugula to a medium-sized bowl
  • Add the cored and cut persimmons and plums
  • Chop the pistachios and throw them in the bowl with the pomegranate seeds and mint leaves
  • Finally, tear the burrata cheese and add to the salad
  • For the Dressing
  • In a small bowl, combine the olive oil, balsamic vinegar, pomegranate juice, and lemon juice
  • Add the salt and pepper to taste
  • Whisk together until combined
  • Drizzle over the salad and toss with tongs

Notes

  • When cooking the lasagna noodles in the pot, do 2-3 at a time to prevent the noodles from sticking together

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