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Persimmon Burrata Salad


For Salad

  • 4 cups arugula or spring mix greens
  • 2 Fuya persimmon, sliced, cubed, or cut into wedges
  • 1/2 cup walnuts, raw or toasted
  • 8 oz burrata cheese, torn into pieces
  • 1/2 cup pomegranate seeds

For Dressing

  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt


  • Place all of the salad ingredients in a large bowl or platter and assemble making sure all ingredients are in view.
  • Place dressing ingredients in a bowl and whisk well to combine. Alternatively you can place ingredients in a jar and shake until emulsified. 
  • Drizzle salad with dressing and toss to combine.