Easy Persimmon and Burrata Salad with Honey – Best Fall Recipe
A simple yet stunning fall salad featuring sweet Fuyu persimmons, creamy burrata, peppery arugula, and a drizzle of honey. Ready in 10 minutes, it’s perfect for weeknight dinners or holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian-American
Ingredients
Scale
- 2–3 ripe Fuyu persimmons
- 8 ounces (225g) fresh burrata
- 3–4 tablespoons (60-80ml) high-quality honey
- 4 cups (about 120g) fresh arugula
- Flaky sea salt and freshly cracked black pepper to taste
- 1/2 cup (60g) toasted walnuts or pecans (optional)
- 1 tablespoon (15ml) aged balsamic vinegar (optional)
- Fresh thyme or basil leaves for garnish (optional)
Instructions
- Wash persimmons, pat dry, cut off stem and a thin slice from the bottom. Slice into thin rounds about 1/4-inch (6mm) thick. Fan slices on a serving platter.
- Rinse and dry arugula; pile loosely on top of and around persimmon slices.
- Remove burrata from packaging, pat dry, and tear or cut into 4-6 pieces. Place on top of arugula and persimmons.
- If using nuts, toast in a dry skillet over medium heat for 3-4 minutes until fragrant. Sprinkle over salad.
- Drizzle honey in a zigzag pattern over everything. Sprinkle with flaky sea salt and black pepper. Add balsamic if desired.
- Serve immediately.
Notes
Use only Fuyu persimmons (not Hachiya). Let burrata come to room temperature for 15-20 minutes before serving. Do not assemble ahead; slice persimmons and wash greens in advance but dress just before serving. Leftovers can be stored in an airtight container in the fridge for up to 24 hours but texture will be mushier.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 320350
- Sugar: 20
- Sodium: 300
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 6
- Protein: 14
Keywords: persimmon salad, burrata salad, fall salad, easy salad, honey salad, arugula salad, holiday salad, 10-minute salad