With toasted pecans, pomegranate, and creamy burrata, this vibrant persimmon salad is quick to make and the perfect last minute addition to your holiday menu.
By Rachael Dart
A couple of years ago I wrote down “persimmon + burrata?” in my recipe idea notes. Every once in a while I would see it and remember that I wanted to try it, but it would never get made. You see, this was actually my first time even trying a persimmon! How is that possible? They are so good!
The persimmons I used in this dish are Fuyu persimmons, which have a slight crunch, a delectable sweetness, and just a hint of tartness. They work beautifully with the creamy burrata cheese.
This salad is so seasonal, and uses a myriad of textures that play off of each other—the light crispness of the persimmons, the crunch of the toasted pecans, the burst of brightness from the pomegranate, and the silky creaminess of the burrata.
It’s so incredibly simple to put together (the hardest thing you have to do is toast the pecans), but the flavors are magical.
- small handful of pecans, coarsely chopped
- 3 Fuyu persimmons, sliced into thin circles
- 1 ball of Burrata cheese
- drizzle of fruity extra virgin olive oil
- drizzle of balsamic vinegar
- small handful of pomegranate arils
- In a small pan over medium heat, toast the pecan pieces until lightly browned and fragrant. Set aside.
- Arrange the persimmon slices on a plate in a circle. Place the burrata in the center. Drizzle with the olive oil and balsamic, and scatter the pecans and pomegranate over top.