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Perfect Fresh Persimmon and Burrata Autumn Salad

persimmon and burrata autumn salad - featured image
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A stunning autumn salad featuring ripe Fuyu persimmons, creamy burrata, peppery arugula, and candied pecans, all tossed in a warm honey-cinnamon balsamic dressing. This quick and easy salad comes together in under 15 minutes and is perfect for Thanksgiving, Friendsgiving, or a cozy weekend lunch.

Ingredients

Scale
  • 4 ripe Fuyu persimmons, sliced into thin wedges
  • 8 ounces burrata cheese, at room temperature
  • 5 ounces baby arugula
  • 1/2 cup candied pecans, roughly chopped
  • 1/4 cup pomegranate arils (optional)
  • Flaky sea salt, for finishing
  • Freshly cracked black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Dijon mustard
  • Pinch of salt

Instructions

  1. Make the dressing first: In a small bowl or mason jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon ground cinnamon, 1/4 teaspoon Dijon mustard, and a pinch of salt. Whisk vigorously until fully combined and slightly thickened, or shake the jar with the lid tightly closed. Taste and adjust sweetness if desired. Set aside.
  2. Prepare the persimmons: Wash and dry the persimmons. Using a sharp knife, cut off the stem end, then slice each persimmon into thin wedges—about 1/4-inch thick. Remove any seeds. Arrange on a plate and sprinkle with a tiny pinch of flaky salt.
  3. Prepare the burrata: Remove the burrata from its packaging and pat it dry gently with a paper towel. Place on a cutting board and carefully tear it into large pieces (4-6 pieces per 8-ounce ball). Do not cut with a knife.
  4. Toast the pecans (if using regular pecans instead of candied): Toast in a dry skillet over medium heat, shaking frequently, until fragrant (3-4 minutes). Watch carefully to avoid burning. Let cool completely.
  5. Assemble the salad: Spread the baby arugula on a large serving platter in an even layer. Drizzle about half the dressing over the greens and toss gently to coat lightly. Arrange the persimmon wedges over the arugula. Scatter the torn burrata pieces over the top, then sprinkle with candied pecans and pomegranate arils if using.
  6. Finish and serve: Drizzle the remaining dressing over the burrata and persimmons. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. Serve immediately.

Notes

Bring burrata to room temperature before serving for best texture. Don’t overdress the greens—start with half the dressing and add more as needed. Persimmons should be ripe but firm; let them sit on the counter for a few days if too hard. Flaky sea salt at the end is essential for flavor. The dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: persimmon salad, burrata salad, autumn salad, fall salad, persimmon recipe, burrata recipe, honey cinnamon balsamic dressing, Thanksgiving salad, easy salad, quick salad

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