The Fruit of the Season
A persimmon salad, burrata, dried cranberries, bacon, and walnuts… What more could you need? 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 flavor description. I had to give it a try! It looks a bit like a tomato, has the consistency of an apple, and the flavor of a melon. You can eat them raw or roasted and are delicious with a bit of salt and dressing.
Over the years, the salad has evolved and become my own. I’ve added different salty and sweet ingredients, making it a perfectly balanced. A perfect starter salad for any Fall or early winter meal. It’s a dish I look forward to every year and keep my eyes peeled for fresh persimmons in the grocery store!
The Supplies
Persimmon Salad Ingredients
To make this arugula persimmon salad, you’ll need the following ingredients:
- High quality olive oil
- Sherry vinegar
- Honey
- Kosher salt
- Black pepper
- Bacon
- Baby arugula
- Fresh persimmons
- Burrata cheese
- Walnuts
- Dried cranberries
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
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.
If you make this arugula and persimmon salad with burrata, bacon, and dried raspberries, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Persimmon Salad with Burrata, Dried Cranberries, Bacon, and Walnuts
Description
A colorful persimmons salad with creamy burrata, dried cranberries, and salty bacon and walnuts with a sherry vinaigrette.
Ingredients
Sherry Vinaigrette
Persimmon Salad with Burrata, Cranberries, Bacon, and Walnuts
Instructions
Make the Dressing
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In a small glass jar with a lid, add the olive oil, sherry vinegar, honey, and salt.
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Secure the lid on the jar and shake until the dressing is well combined, about 30-60 seconds.
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Taste the dressing, adjust any ingredients and add black pepper to your taste.
Create the Salad
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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.
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On a large plate or serving tray, arrange the baby arugula into a single layer.
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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.
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Sprinkle the toasted walnuts, dried cranberries, and crumbled bacon across the cheese and persimmons.
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Drizzle the dressing over the salad to taste. Serve and enjoy!
