This seasonal persimmon salad with burrata, plums, pomegranate seeds, and homemade dressing makes a perfect light appetizer for fall and winter.
Why You'll Love This
Ready for the perfect fall and winter salad? This seasonal dish features persimmons, plums, pomegranate seeds, mint, burrata, and pistachios, all brought together with a homemade dressing in under 20 minutes. It pairs beautifully with seasonal pastas and mains.
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What are Persimmons?
Originally from China, persimmons are also grown in Japan, South Korea, Brazil, Spain, and the U.S. They were first cultivated in Asia over a thousand years ago and introduced to Europe and the U.S. in the 19th century.
Today, persimmons are commercially grown in California and are in season from September to December. California produces roughly 10,000 tons of persimmons each autumn.
There are different types of persimmons. The two most common types are Fuyus and Hachiyas. Fuyus are non-astringent and sweet, edible when not fully ripe. Hachiyas, on the other hand, are bitter until fully ripe, making them inedible until they sweeten.
What Do Persimmons Taste Like?
Persimmons have a unique taste that many love, combining a silky texture with no peeling required. Their appearance resembles a cross between a mango and a tomato, while the flavor is a blend of mango and sweet pepper, with hints of cinnamon.
Rich in dietary fiber and nutrients like manganese, beta-carotene, vitamin C, and iron, persimmons offer numerous health benefits. They're used in many fall and winter recipes, from salads to Thanksgiving loaves. Luckily, I have a recipe to help you make the most of persimmon season! Check out my easy Gluten-Free Pumpkin and Persimmon Bread for a delightful fall treat.
Ingredients
This straightforward salad packs a flavorful and colorful punch with simple ingredients!
For the Salad:
- Arugula: This peppery lettuce pairs well with almost anything.
- Fuyus Persimmons: Sweet and juicy, they add a honey-like flavor and vibrant color.
- Red or Black Plums: Provide a perfect sweet/sour balance with their tartness.
- Chopped Pistachios: Add crunch and a touch of saltiness to enhance the salad.
- Pomegranate Seeds: Offer a sweet crunch that complements the other ingredients.
- Mint Leaves: Bring refreshing earthy notes, enhancing the salad's brightness.
- Torn Burrata Cheese: Mellow the flavors and add creaminess, unifying the salad.
For the Dressing:
- Pomegranate Juice: Adds tartness, complementing the pomegranate seeds.
- Balsamic Vinegar: Introduces zing by combining complementary flavors.
- Honey: Thickens the dressing while adding just the right sweetness.
- Olive Oil: Achieves the desired dressing consistency.
- Salt and Pepper: Season to taste, starting with a little and adjusting as needed.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Whether you're missing ingredients or want to make simple modifications, here are some tips to adjust the recipe:
- Make It Spicy: Add finely chopped jalapeño for a kick that complements the flavors.
- Swap Nuts: Use chopped walnuts instead of pistachios for crunch, but note they’re less salty, resulting in a milder flavor.
- Replace Plums: For extra sweetness, substitute plums with peaches, nectarines, or apricots.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.
Equipment
Equipment can greatly affect a recipe, but this one requires very little. To make this salad, you only need a small bowl, a medium bowl, and a serving plate.
Instructions
First, wash and pat dry about four cups of arugula, which is roughly one bag. Transfer the arugula to a bowl or serving plate large enough to toss the salad after dressing.
Next, core three to four persimmons and slice them into rounds, then wash and cut two to three plums into wedges. Add the fruit to the salad.
Chop half a cup of pistachios and mix them in for a nutty flavor. Wash a quarter cup of pomegranate seeds and add them, too. Top the salad with two four-ounce balls of torn burrata cheese, seasoned with olive oil, salt, and pepper. You can substitute burrata with goat cheese for added tang. Finally, add the mint leaves to the salad.
Setting the base down
Adding in the persimmons
Throwing in the plums
Next up are the pistachios
Tossing in the pomegrante seeds
Laying in the mint
Topping off with burrata cheese!
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. Season with salt and pepper to taste. Whisk to combine, then drizzle over the salad and use tongs to toss until thoroughly mixed.
Serving Suggestions
You can enjoy this persimmon salad as a refreshing summer snack or pair it with a variety of main courses. Its light, sweet, and slightly salty flavor makes it a perfect complement to almost any dish.
Expert Tips
A good salad starts with the greens, and this persimmon salad features a peppery, crisp arugula base. Arugula's unique flavor pairs well with many ingredients, but you can substitute butter lettuce for a milder option. However, arugula provides a great contrast to the fruit's sweetness.
Storage
This salad is best enjoyed within 2-3 days and should be refrigerated in an airtight container. Due to the fresh produce, it spoils quickly, so it's ideal to enjoy it on the day it's made.
FAQ
If you won’t finish the salad, you can halve the recipe and store the ingredients in the refrigerator until you're ready to make the second half.
If some fruits are out of season, feel free to substitute with what's available at your grocery store. A watermelon version of this salad works well, as the other ingredients pair nicely with it.
Pairings
Here are some of my favorite complementary options for the persimmon salad with burrata!
Similar
Looking for other salad options? Here are some of my best:
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.
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