A crisp-sweet fall salad of persimmon burrata salad with honey balsamic that tastes like autumn in a bowl.
Creamy burrata, crunchy candied walnuts, and sweet-tangy dressing — ready in ten minutes and fancy enough to make your Tuesday feel like a dinner party.
Craving more crisp, cozy greens? My Arugula and Pomegranate Salad is another fall go-to.
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My neighbor dropped off a bag of fresh persimmons last week — one of those sweet neighbor moments that ends in an accidental new favorite recipe.
I usually eat them crunchy, like an apple, but when one softened just a little, I tried it in a salad with burrata. Add my maple walnuts on top and… let’s just say I stopped pretending I was “saving half for later.”
This salad is fall-gold perfection: bright, creamy, sweet, and nutty.
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Why You’ll Love It
- 10-minute prep — zero cooking.
- Looks restaurant-fancy, tastes effortless.
- Sweet + savory + creamy !
- Works as a light dinner, side, or starter.
- Uses easy pantry staples (and those persimmons your neighbor gave you).
Ingredients
Here's what you'll need:
- Spring mix – light and crisp base.
- Persimmon – slightly softened, sliced thin for sweetness and color.
- Burrata – creamy center gives instant luxury.
- Maple walnuts – toasty crunch with a hint of sweetness.
- Pickled onion – quick tangy bite to balance the creaminess.
For the Honey Balsamic dressing
- Extra-virgin olive oil – smooth base for the dressing.
- Balsamic vinegar – adds depth and tang.
- Honey – natural sweetness to balance the acidity.
- Salt & pepper – just enough to wake everything up.
See recipe card for quantities.
Substitution and Additions
- Swap maple walnuts for candied pecans or plain toasted nuts.
- Add pomegranate seeds for sparkle and crunch.
- Try arugula instead of spring mix for peppery flavor.
- Don’t have burrata? Use fresh mozzarella or even a dollop of ricotta.
Step-by-Step Instructions
Lay down a bed of spring mix — nothing fancy, just enough greens to hold all the good stuff. Slice your persimmons (a little soft is perfect) and scatter them over. Add a few pickled onions for that tangy bite.
Tear open the burrata right in the center so the creamy middle spills just a bit . Sprinkle on your maple walnuts for crunch.
Whisk together olive oil, balsamic, and honey, then drizzle it all over like liquid gold. A pinch of salt, a crack of pepper, and that’s it — your fall salad’s ready before you even find the dinner plates.
Variations & Serving Ideas
- Serve with roasted chicken or butternut squash soup.
- Make mini versions on crostini for a holiday appetizer.
- Add roasted beets or sweet potatoes for a heartier salad.
Meal Prep and Storage
- Prep ahead: Slice persimmons and make dressing up to a day ahead. Keep separate until serving.
- Store leftovers: The salad’s best fresh, but you can refrigerate the greens (minus burrata) in an airtight container for up to a day.
- Leftover burrata tip: Use it on toast with a drizzle of honey — breakfast win.
Rose's Tips & Troubleshooting
- Too sweet? Add a splash more vinegar.
- Too tangy? Whisk in a bit more honey.
- Soggy greens? Always dress right before serving.
- Need more substance? Add grilled chicken or prosciutto.
Recipe FAQs
Not ideal — Hachiyas are too soft unless fully ripe. Use firm Fuyus for slicing.
Fresh mozzarella or whipped ricotta both work beautifully.
Store submerged in its liquid in the fridge and use within 2–3 days.
Yes! Layer it on a large platter and drizzle dressing right before serving.
More Vegetable Recipes
Looking for other recipes like this? Try these:
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Persimmon Burrata Salad with Honey Balsamic
Equipment
- 1 MIxing Bowl
Ingredients
- 4 cups spring mix
- 2 Fuyu persimmons sliced
- 1 ball burrata cheese
- ¼ cup maple walnuts
- 2 tablespoon pickled onion
Honey balsamic dressing
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt & pepper to taste
Instructions
- Whisk olive oil, balsamic vinegar, and honey to make the dressing.
- Arrange spring mix on a serving plate.
- Top with persimmon slices, pickled onion, and maple walnuts.
- Add burrata on top and drizzle dressing.
- Season with salt and pepper. Serve immediately.
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Notes
- Use Fuyu persimmons — the short, firm ones. Slice them when they’re just a little soft; that’s when they’re extra sweet and perfect for salads.
- Burrata makes this feel fancy fast. When you tear it open, it kind of becomes its own dressing.
- The maple walnuts are my favorite part. Make a small batch (or a big one, honestly) — they keep for weeks and go on everything.
- A few pickled onions add the right amount of tang to balance the sweetness.
- Wait to dress the salad until right before serving so the greens stay fresh and crisp.
- You can prep the dressing and toppings ahead — then just toss everything together when you’re ready to eat.
- No burrata? Fresh mozzarella or even whipped ricotta works great too.
- If you want to make it a meal, add a little grilled chicken, prosciutto, or roasted squash.
- I like serving it on a big platter so everyone can scoop what they want — it’s too pretty to hide in a bowl.
