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.
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.
A colorful, cold weather salad with seasonal persimmons, creamy burrata, and salty bacon and walnuts with a sherry vinaigrette.
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tbsp honey
- 1 tsp salt
- black pepper, to taste
- 2 slices bacon
- 3 cup baby arugula
- 3 persimmons, thinly sliced
- 8 oz burrata
- 1 tbsp toasted walnuts, chopped
- 2 tbsp dried cranberries
In a small glass jar with a lid, add the olive oil, sherry vinegar, honey, and salt.
Secure the lid on the jar and shake until the dressing is well combined, about 30-60 seconds.
Taste the dressing, adjust any ingredients and add black pepper to your taste.
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.
On a large plate or serving tray, arrange the baby arugula into a single layer.
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.
Sprinkle the toasted walnuts, dried cranberries, and crumbled bacon across the cheese and persimmons.
Drizzle the dressing over the salad to taste. Serve and enjoy!
