If you’re looking for a salad that’s both elegant and bursting with fresh, vibrant flavors, you’re in for a treat with this Persimmon Burrata Salad with Balsamic Dressing Recipe. I absolutely love how creamy burrata pairs with sweet, slightly crisp persimmons, all balanced by a tangy-sweet balsamic dressing that really ties everything together. Whether you’re hosting a dinner or just want a quick, beautiful salad to brighten up your day, this one never disappoints!

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Why You’ll Love This Recipe

Simple yet stunning: You only need a handful of ingredients for a salad that looks and tastes gourmet.
Flavor harmony: The sweetness of persimmons and pomegranate seeds complements the creamy burrata perfectly.
Quick to prepare: I can have it all ready in under 10 minutes—perfect when you want something fresh fast.
Versatile for any occasion: Whether it’s a holiday dinner or a casual lunch, this salad always impresses.

A white plate holds a fresh salad spread in layers, starting with a base of green arugula leaves scattered unevenly. On top, bright orange persimmon slices with a star pattern are laid flat in overlapping circles. Creamy white dollops of soft cheese are placed on the arugula and persimmons, creating a textured contrast. Small red pomegranate seeds are sprinkled over the dish, adding vibrant spots of color. Rough walnut pieces are scattered over everything, giving a crunchy look. A gold salad fork is set on the left edge of the plate, and two whole persimmons and pomegranate seeds rest on the white marbled surface around the plate. Photo taken with an iphone --ar 2:3 --v 7 - Persimmon Burrata Salad with Balsamic Dressing, persimmon salad, burrata cheese salad, easy fall salads, fresh fruit salad recipes

Ingredients You’ll Need

When it comes to the ingredients for this Persimmon Burrata Salad with Balsamic Dressing Recipe, each one carries its own charm, and together they create a beautiful balance. Don’t skimp on the burrata if you can help it—its creaminess is a showstopper, and ripe fuyu persimmons bring that subtly sweet crunch that’s just perfect.

Flat lay of fresh arugula leaves arranged neatly, two whole Fuyu persimmons sliced into wedges showing bright orange flesh, a small pile of raw walnuts with natural textures, torn pieces of creamy white burrata cheese, a small white bowl filled with ruby red pomegranate seeds, and two small white bowls containing dark balsamic vinegar and golden olive oil placed side by side, along with a tiny white bowl of amber maple syrup and a tiny white bowl of fine white salt, all ingredients symmetrically spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Persimmon Burrata Salad with Balsamic Dressing, persimmon salad, burrata cheese salad, easy fall salads, fresh fruit salad recipes

Arugula or spring mix greens: I love using arugula for its peppery bite, but spring mix makes the salad milder if you prefer.
Fuyu persimmons: Make sure they’re firm but ripe—too soft and they’ll get mushy, too hard and they won’t have their natural sweetness.
Walnuts: Toasted walnuts add a lovely crunch and bring out their nutty flavor wonderfully.
Burrata cheese: Fresh burrata is a total game-changer here, offering that luscious, creamy texture you want in each bite.
Pomegranate seeds: These little bursts of tart freshness add color and a juicy pop that pairs beautifully with the other elements.
Balsamic vinegar: A good-quality balsamic is key—aim for a rich, slightly sweet one to balance the maple syrup in the dressing.
Olive oil: Extra virgin olive oil for that smooth, fruity base in the dressing.
Maple syrup: Adds a gentle natural sweetness that you can adjust to taste.
Salt: Just enough to bring all the flavors together without overpowering.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up depending on the season or what I have on hand. The beauty of this Persimmon Burrata Salad with Balsamic Dressing Recipe is how adaptable it is—feel free to swap or add ingredients to make it your own!

Add citrus slices: Oranges or blood oranges brighten this salad even more, giving it a zesty twist I discovered during a winter brunch one year.
Swap walnuts for pecans or almonds: Toasted pecans bring a buttery flavor that my family loves, especially in fall.
Use mixed greens: If you want a more varied texture and flavor, try adding baby spinach, red leaf lettuce, or watercress.
Dairy-free version: If you’re avoiding dairy, creamy avocado chunks can replace burrata beautifully.

How to Make Persimmon Burrata Salad with Balsamic Dressing Recipe

Step 1: Prep Your Ingredients

First things first, wash your greens thoroughly and spin them dry. Slice or cube your fuyu persimmons—if you’re new to persimmons, the fuyu variety is perfect here because it’s firm and sweet, unlike the softer hachiya. Toast your walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring often so they don’t burn. Tear your burrata into bite-sized chunks, and have your pomegranate seeds ready to go.

Step 2: Make the Balsamic Dressing

Whisk together balsamic vinegar, olive oil, maple syrup, and salt in a small bowl. I like to taste the dressing and adjust it with a little more maple syrup or balsamic, depending on how tangy or sweet you like it. This dressing is perfectly balanced to complement without overshadowing the delicate flavors in this salad.

Step 3: Assemble the Salad

Arrange your arugula or greens on a large platter or bowl, spreading out for a nice base. Scatter the persimmon slices, walnuts, and pomegranate seeds evenly over the top so every bite gets a little bit of each ingredient—trust me, presentation counts and makes it much more inviting. Finally, add the torn burrata pieces on top.

Step 4: Dress and Toss

Drizzle the balsamic dressing over the salad just before serving. You can toss gently if you want everything evenly coated, or leave it as-is so the burrata stays creamy and the persimmons stay fresh looking. I usually do a gentle toss because it helps blend the flavors, but if you’re serving guests, leaving it undisturbed often gets better reviews.

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Pro Tips for Making Persimmon Burrata Salad with Balsamic Dressing Recipe

Choose firm Fuyu persimmons: I learned the hard way that softer hachiya persimmons get mushy and watery, so stick to firm ones for the best texture.
Toast your nuts lightly: Don’t rush this step—warming walnuts brings out their flavor dramatically and adds irresistible crunch.
Add dressing just before serving: Burrata can get soggy if left dressed too long, so dress the salad at the last minute to keep everything fresh and vibrant.
Use fresh burrata: Avoid pre-packaged burrata that’s been sitting too long; fresh burrata makes all the difference in creaminess and flavor.

How to Serve Persimmon Burrata Salad with Balsamic Dressing Recipe

An oval white plate holds a salad with several layers. The base layer is green leafy salad, scattered with brown walnuts and bright red pomegranate seeds. On top, there are many flat, round orange slices of persimmon, each showing a star-like pattern in the center. White dollops of creamy cheese are placed evenly over the salad, creating a soft contrast against the orange and green. The plate sits on a white marbled surface with a mustard-yellow checkered cloth folded nearby, along with whole and halved persimmons and pomegranates. A golden salad serving fork rests on the edge of the plate, and a white pepper mill stands in the background. photo taken with an iphone --ar 2:3 --v 7 - Persimmon Burrata Salad with Balsamic Dressing, persimmon salad, burrata cheese salad, easy fall salads, fresh fruit salad recipes

Garnishes

I like to sprinkle a little cracked black pepper and extra pomegranate seeds on top for a pretty pop of color and subtle spice. Sometimes, a few shavings of fresh Parmesan add a nice savory touch that works beautifully alongside burrata.

Side Dishes

This salad pairs wonderfully with something simple but flavorful—think warm crusty bread or garlic focaccia. For a heartier meal, grilled chicken or roasted salmon make great companions and keep the meal balanced and satisfying.

Creative Ways to Present

I’ve served this salad on a large white platter for dinner parties, arranging the ingredients in clusters for a colorful, artful look. For more casual gatherings, it’s fun to plate individual servings with burrata balls placed right on top like little creamy crowns—it always makes guests smile!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the salad without dressing in an airtight container in the fridge. Pack the dressing separately and only toss it on when you’re ready to eat again to keep the greens fresh and burrata from getting soggy.

Freezing

This Persimmon Burrata Salad with Balsamic Dressing Recipe doesn’t freeze well because the texture of fresh greens and burrata changes drastically when frozen. I recommend enjoying it fresh for the best experience.

Reheating

Since this salad is best served cold and fresh, reheating isn’t really recommended. If you want to repurpose leftovers, try using the salad ingredients as a topping on warm toasted bread for a quick bruschetta-style snack.

FAQs

Can I use other types of cheese instead of burrata?

While burrata offers that creamy, luscious texture that really sets this salad apart, you can substitute with fresh mozzarella or even ricotta for a similar mild creaminess. Just keep in mind the flavor and texture will be slightly different, but still delicious!
What if I can’t find fuyu persimmons?

If fuyu persimmons aren’t available, try to find firm, mildly sweet persimmons. Avoid overly ripe or soft hachiya because their custardy texture doesn’t hold up well in salads. Alternatively, thin slices of apples or pears can work in a pinch.
How long can I keep the salad before serving?

It’s best to assemble the salad shortly before serving to keep the greens crisp and the burrata creamy. If you need to prepare ahead, keep all components separate and dress just before eating.

Final Thoughts

This Persimmon Burrata Salad with Balsamic Dressing Recipe is one of those dishes I keep coming back to because it’s so simple yet feels truly special. When I first made it, I was amazed at how the flavors and textures just clicked, and my family goes crazy for it every time. Give it a try—you’ll enjoy how effortlessly it elevates any meal and brightens the table with a fresh, seasonal flair!