Persimmon are rich, tangy, sweet, and one of the most beautiful fruits of the autumn season. Last week, I harvested another heap of my fall arugula and knew I wanted to use it at the base for a salad the celebrates the vibrant colors and flavors of fall. This persimmon pomegranate burrata salad recipe from Food & Wine served as my inspiration that I tweaked ever so slightly with the addition of pumpkin seeds.
The perfect balance of flavors – this salad would make for a visually appealing Thanksgiving side to compliment the traditionally rich and carbohydrate-laden holiday spread.
Also, a note that you may need to give your persimmon some time to ripen on the counter before serving. You will know that your fruit is ready to enjoy when the flesh feels as soft as an overly ripe tomato. Bon appétit!
INGREDIENTS
- 5 ounces baby arugula
- 8 ounces burrata cheese
- 2 ripe Fuyu persimmons, sliced into 1/4″ rounds
- 1/2 c. pomegranate seeds
- 4 tbsp. pumpkin seeds
- 2 tbsp. shallot, minced
- 1/3 c. extra-virgin olive oil
- 1/4 c. balsamic vinegar
- 3 tbsp. pure maple syrup
- Fresh mint leaves
- Fleur de sel
- Cracked black pepper
DIRECTIONS
Step 1: In a medium bowl, whisk the vinegar with the maple syrup and shallots. Continue whisking and slowly drizzle in olive oil.
Step 2: Mound the arugula on a platter and scatter with scoops of burrata. Then, layer on top persimmon slices followed by pomegranate and pumpkin seeds. Finally, sprinkle lightly with fresh mint leaves.
Step 3: Dust with fleur de sel and freshly cracked pepper.
Step 4: Drizzle with dressing and serve immediately.
Vintage Laguiole cutlery (similar) | Apilco white souffle dish | Handmade wood salt cellar (similar) | Marble café table (similar) | Porcelain platter (similar) | Persimmon pomegranate burrata salad food photography by Molly Carr
