Persimmon Salad with Burrata, Dried Cranberries, Bacon, and Walnuts

The Fruit of the Season

A salad with persimmon, burrata, dried cranberries, bacon, and walnuts… What more could you need in a salad?  It’s sweet, salty, creamy, crunchy deliciousness!

A couple years ago, I was planning a salad for a Thanksgiving dinner and came across one with persimmons and pistachios.  I’d never tried a persimmon before, but was sold on the description and knew I needed to give it a try.  It looks a bit like a tomato, has the consistency of tomato meets apple, and has the flavor of a melon.  You can eat them raw, thinly sliced, and are delicious with a bit of salt and dressing.

Over the years, the salad has evolved and become my own, adding extra bits of salty and sweet, making it a perfectly balanced, very satisfying starter to any Fall dinner. It’s a dish I look forward to every year and keep my eyes peeled for fresh persimmons in the grocery store this time of year!

Recipe Details

The only time consuming part of this salad is preparing the bacon.  If you haven’t tried baking your bacon in the oven yet, it’s a must try!  It’s a set it and forget it method that gives you perfectly crisp slices of bacon in 20 minutes, with no mess on your stove top.  While the bacon is in the oven, you can quickly mix up the salad dressing in a jar, slice your persimmons and nuts, and begin plating the salad.  Start with a base of arugula, following with the slices of persimmons.  Break open one large or two smaller balls of burrata and place on top of the persimmons, letting the cream from the inside coat the surrounding fruit.  Sprinkle with the bacon, dried cranberries, and walnuts over the top and finish with a drizzle of the dressing to taste.

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I hope you enjoy this recipe as much as I do, and give persimmons a try if you never have!  If you do make this salad, tag me in your photos and let me know how it goes!

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Persimmon Salad with Burrata, Dried Cranberries, Bacon, and Walnuts

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Salads

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 400  °F Servings: 4

Best Season: Fall

Dietary:

G Gluten Free

Description

A colorful, cold weather salad with seasonal persimmons, creamy burrata, and salty bacon and walnuts with a sherry vinaigrette.

Ingredients

Scale

1/2x 1x 2x 3x

Sherry Vinaigrette

• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tbsp honey
• 1 tsp salt
• black pepper, to taste

Persimmon Salad with Burrata, Cranberries, Bacon, and Walnuts

• 2 slices bacon
• 3 cup baby arugula
• 3 persimmons, thinly sliced
• 8 oz burrata
• 1 tbsp toasted walnuts, chopped
• 2 tbsp dried cranberries

Instructions

Make the Dressing

1. In a small glass jar with a lid, add the olive oil, sherry vinegar, honey, and salt.

2. Secure the lid on the jar and shake until the dressing is well combined, about 30-60 seconds.

3. Taste the dressing, adjust any ingredients and add black pepper to your taste.

Create the Salad

1. Preheat the oven to 400° F and line a small baking tray with aluminum foil.  Lay out the bacon on the baking tray and bake in the oven for 20 minutes.  Once done, let cool and then crumble or chop the bacon and set aside.

2. On a large plate or serving tray, arrange the baby arugula into a single layer.

3. Arrange the sliced persimmons on top of the arugula.  Place your burrata on top of the persimmons and break them open from the top, letting the cream disperse across the salad.

4. Sprinkle the toasted walnuts, dried cranberries, and crumbled bacon across the cheese and persimmons.

5. Drizzle the dressing over the salad to taste.  Serve and enjoy!