Persimmon Burrata Salad with Balsamic Dressing Recipe

If you’re craving something fresh, vibrant, and just a little bit fancy, this Persimmon Burrata Salad with Balsamic Dressing Recipe is going to be your new go-to. I absolutely love how the sweetness of ripe persimmons perfectly balances the creamy burrata and the tang of balsamic dressing – it’s like a flavor party in your mouth! Whether you’re making it for a cozy weeknight or impressing guests at a dinner party, this salad always steals the show.

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Ingredients You’ll Need

Each ingredient in this Persimmon Burrata Salad with Balsamic Dressing Recipe plays a key role. The mix of peppery greens and sweet persimmons sets the stage, while walnuts bring a toasty crunch. Burrata is the creamy star, and the dressing ties everything together with that irresistible balsamic tang and a touch of maple sweetness.

• Arugula or spring mix greens: I usually lean towards arugula for its peppery bite, but spring mix keeps things mellow and fresh.
• Fuyu persimmon: Choose firm, bright orange persimmons — they’re crisp and sweet, perfect for salads.
• Walnuts: Toast them lightly to deepen their flavor, but raw works fine too if you’re short on time.
• Burrata cheese: This creamy, fresh cheese is the key to that melt-in-your-mouth texture.
• Pomegranate seeds: These add bursts of juice and vibrant color that make this salad pop.
• Balsamic vinegar: Go for a good quality aged balsamic if you can — it really elevates the dressing.
• Olive oil: Use your favorite extra virgin olive oil for smoothness and richness.
• Maple syrup: Just a touch adds natural sweetness that balances the tanginess.
• Salt: Enhances all the flavors, so don’t skip it!

Variations

I love to switch this Persimmon Burrata Salad with Balsamic Dressing Recipe up depending on what’s in season or the mood I’m in. Don’t be afraid to get creative — this salad is the perfect canvas for mixing in your favorite flavors and textures.

• Adding Citrus: Sometimes I’ll toss in orange or grapefruit segments for an extra zesty punch that pairs beautifully with the creaminess of burrata.
• Nuts Swap: Pecans or pistachios can replace walnuts if you want a different crunch and a slight flavor twist.
• Greens Mix: Try baby spinach or even kale for a heartier green; just massage kale lightly to soften it before adding.
• Vegan Version: Swap burrata with a creamy cashew cheese and use agave instead of maple syrup for a plant-based option.

How to Make Persimmon Burrata Salad with Balsamic Dressing Recipe

Step 1: Prep Your Ingredients

Start by rinsing your greens and drying them thoroughly — I can’t stress this enough because soggy leaves downplay the salad’s texture. Slice your persimmons into wedges or cubes, whichever you prefer. If you want more crunch from the walnuts, toast them lightly in a dry pan over medium heat until fragrant, but watch closely—they burn fast!

Step 2: Assemble the Salad

Grab a large serving bowl or a beautiful platter. I like to layer the arugula or greens first, then artfully arrange the persimmon pieces and torn burrata chunks on top. Scatter walnuts and pomegranate seeds all over — this way, every bite you take is full of color, texture, and flavor.

Step 3: Whip Up the Balsamic Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, and salt until combined and slightly thickened. This basic vinaigrette comes together in seconds but makes all the difference by gluing the flavors together in perfect harmony.

Step 4: Dress and Toss

Drizzle the dressing evenly over your salad. You can either toss it gently if you’re serving it as a mixed salad or leave it as is if you want it more visually stunning for guests. Either way, those flavors will burst with each bite.

How to Serve Persimmon Burrata Salad with Balsamic Dressing Recipe

Garnishes

I like to garnish this salad with extra pomegranate seeds for those jewel-like pops of sweetness and a sprinkle of cracked black pepper to add a subtle spice contrast. Sometimes, a few fresh basil leaves or mint sprigs elevate its freshness even more.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon — the creamy burrata and sweet persimmons balance savory mains perfectly. For a vegetarian meal, try it alongside a warm grain bowl or crusty artisan bread for soaking up the dressing.

Creative Ways to Present

For a special occasion, I’ve arranged this salad on a large wooden serving board with burrata balls placed strategically among the greens and fruit. Adding edible flowers like nasturtiums or pansies makes it visually stunning and utterly Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

Because burrata is best fresh, I usually store leftover salad components separately in airtight containers and toss them together just before serving the next day. Keep the dressing in its own jar in the fridge to maintain freshness and prevent soggy greens.

Freezing

This Persimmon Burrata Salad with Balsamic Dressing Recipe isn’t the best candidate for freezing because burrata and fresh greens don’t freeze well. I recommend enjoying it fresh for the best texture and flavor.

Reheating

If you have leftovers without burrata, you can gently warm the salad ingredients on their own, but the best way is to serve the salad chilled or at room temperature for maximum freshness and crunch. Burrata is best added fresh on plating.

FAQs

Final Thoughts

This Persimmon Burrata Salad with Balsamic Dressing Recipe has a special place in my heart because it combines simple ingredients into something truly magical. Every time I make it, friends and family ask for seconds—not just because it looks gorgeous but because the flavors sing together so beautifully. It’s easy, elegant, and just different enough to make a memorable meal. Give it a try and I promise you’ll be hooked, just like I am!

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