Description
A vibrant autumn salad featuring sweet persimmons and creamy burrata, perfect for gatherings.
Ingredients
Scale
- 4 ripe persimmons (Fuyu or Hachiya)
- 8 oz burrata cheese
- 4 cups mixed greens (arugula, spinach, or frisée)
- 2–3 tablespoons extra virgin olive oil
- Fresh herbs (basil or mint)
- 1/2 cup toasted nuts (pistachios or walnuts)
Instructions
- Wash and dry the mixed greens thoroughly.
- Slice the persimmons into thin rounds or wedges.
- If using, toast the nuts in a dry skillet over medium heat for 5-7 minutes until golden and fragrant.
- In a large serving bowl, layer the mixed greens and arrange the sliced persimmons on top.
- Tear the burrata into pieces and scatter among the persimmons.
- Drizzle with olive oil and season with salt and freshly cracked pepper. Optionally, sprinkle with chopped fresh herbs.
- Serve immediately to enjoy the fresh textures and flavors.
Notes
For added sweetness, consider drizzling balsamic glaze over the salad.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, persimmons, burrata, autumn, vegetarian
