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Light Persimmon Burrata Salad Easy Honey

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A quick and easy salad featuring sweet Fuyu persimmons, creamy burrata, and a bright honey-lemon dressing. Perfect for entertaining or a light meal.

Ingredients

Scale
  • 2–3 medium Fuyu persimmons, firm but ripe
  • 8 ounces (227 grams) burrata cheese
  • 4 cups (about 120 grams) arugula or mixed greens
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) fresh lemon juice
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: ¼ cup (30 grams) toasted walnuts or pistachios

Instructions

  1. Prep the persimmons: Wash and dry persimmons. Cut off the stem and a thin slice from the bottom. Slice crosswise into ¼-inch thick rounds. Set aside.
  2. Make the dressing: In a small bowl or jar, combine olive oil, honey, and lemon juice. Whisk or shake until emulsified. Add a pinch of salt and mix again.
  3. Prep the burrata: Remove burrata from packaging, pat dry with paper towel, and let rest at room temperature for 10-15 minutes.
  4. Assemble the base: Arrange arugula on a large platter. Drizzle with half the dressing and toss gently to coat.
  5. Arrange the persimmons: Layer persimmon slices over the greens in a slightly overlapping pattern.
  6. Add the burrata: Place burrata ball in the center of the salad. Do not cut it yet.
  7. Finish and serve: Drizzle remaining dressing over persimmons and around burrata. Sprinkle with flaky salt and black pepper. Add nuts if using. Serve immediately.

Notes

For best results, use Fuyu persimmons (not Hachiya). Dry greens thoroughly to prevent soggy salad. Let burrata come to room temperature before serving. Prep components up to 4 hours ahead, but assemble just before serving.

Nutrition

Keywords: persimmon salad, burrata salad, honey dressing, fall salad, easy salad, vegetarian, gluten-free

Find it online: https://juliamadeit.com/light-persimmon-burrata-salad-easy-honey/