Persimmon Burrata Salad with Honey Balsamic Dressing
A no-cook fall salad built on firm Fuyu persimmons, torn burrata, candied maple walnuts, and quick pickled onion, finished with a three-ingredient honey balsamic dressing. It comes together in about 10 minutes and holds up on a platter for a holiday first course.
Servings: 2
Calories: 420kcal
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.
Notes
- 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.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 10g | Fat: 30g
