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Best Easy Fall Persimmon & Burrata Thanksgiving Salad

persimmon and burrata thanksgiving salad - featured image
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A stunning fall salad featuring sweet ripe Fuyu persimmons, creamy burrata, peppery arugula, and a tangy balsamic glaze. Perfect for Thanksgiving or any autumn gathering, this salad comes together in under 20 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 medium ripe Fuyu persimmons
  • 8 ounces fresh burrata cheese (2 balls)
  • 5 ounces baby arugula
  • 3 tablespoons high-quality balsamic glaze
  • 1/4 cup extra virgin olive oil
  • 1/2 cup toasted walnuts
  • 1/3 cup dried cranberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • Flaky sea salt (like Maldon), to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Make the Vinaigrette (5 minutes): In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1 tablespoon honey until emulsified. Season with a pinch of flaky salt and a few cracks of black pepper. Taste and adjust if needed. Set aside.
  2. Prepare the Persimmons (5 minutes): Wash and dry 4 Fuyu persimmons. Using a sharp knife, cut off the green tops, then slice into thin rounds, about 1/4-inch thick. Place slices in a shallow dish and drizzle with about 1 tablespoon of the vinaigrette. Gently toss to coat and let sit while preparing other ingredients.
  3. Toast the Walnuts (3-4 minutes): Place 1/2 cup walnut halves in a small, dry skillet over medium heat. Shake the pan frequently until fragrant and slightly darkened. Remove immediately to a plate to cool, then roughly chop.
  4. Assemble the Base (2 minutes): Place 5 ounces of baby arugula in a large salad bowl. Drizzle with about 2 tablespoons of the remaining vinaigrette and toss gently with your hands to coat.
  5. Arrange the Salad (5 minutes): Transfer dressed arugula to a serving platter. Arrange marinated persimmon slices artfully over the top. Scatter toasted walnuts and 1/3 cup dried cranberries across the salad.
  6. Add the Burrata (2 minutes): Gently remove 2 balls of burrata from packaging and pat dry with a paper towel. Place whole on top of the salad, or tear into large chunks.
  7. Finish and Serve (1 minute): Drizzle remaining vinaigrette over the entire salad, focusing on the burrata. Drizzle 3 tablespoons balsamic glaze in a zigzag pattern. Sprinkle generously with flaky sea salt and fresh black pepper. Serve immediately.

Notes

For best results, let burrata come to room temperature for 30 minutes before serving. Marinate persimmons briefly in vinaigrette to soften and infuse flavor. Assemble just before serving for optimal texture. For a vegan version, substitute burrata with cashew-based ricotta and use maple syrup instead of honey.

Nutrition

Keywords: fall salad, persimmon salad, burrata salad, Thanksgiving salad, easy salad, holiday salad, arugula salad

Find it online: https://cookluma.com/best-easy-fall-persimmon-and-burrata-thanksgiving-salad/