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.Print
Rachael Dart is a freelance writer and food blogger living in Seattle. After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full-time! On her food blog, Spache the Spatula, she shares recipe creations and adaptations with personality and attitude.