Persimmon Burrata Salad

Prep Time: 0 mins Cook Time: 0 mins

egg free

gluten free


  • 4 cups arugula or spring mix greens
  • 2 Fuyu persimmon - sliced, cubed or cut into wedges
  • 1/2 cup walnuts, raw or toasted
  • 8 ounces burrata cheese, torn into pieces
  • 1/2 cup pomegranate seeds
  • For Dressing:
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt


1. Place all of the salad ingredients in a large bowl or platter and assemble making sure all ingredients are in view. 

2. Drizzle with dressing and toss to combine.

To make the dressing: 

1. Place dressing ingredients in a bowl and whisk well to combine. Alternatively you can place ingredients in a jar and shake until emulsified.