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Festive Persimmon and Burrata Salad

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  • Author: Rachael Dart
  • Yield: 1 -4 servings, depending on side or main dish 1x


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.


  • 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


  1. In a small pan over medium heat, toast the pecan pieces until lightly browned and fragrant. Set aside.
  2. 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.
  • Category: Side
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