Persimmon Salad

This persimmon salad is a light, vibrant dish that combines the sweetness of ripe persimmons with burrata, figs, pomegranate, and toasted hazelnuts. Perfect as a side or a light main, this salad is ideal for winter when persimmons are in season. Quick to prepare and full of fresh, seasonal ingredients, it’s a delicious way to enjoy the best of the season.

Persimmon Salad: A Celebration of Winter Flavours

Simply dressed in extra-virgin olive oil and balsamic vinegar, this persimmon salad with burrata, figs, pomegranate, and toasted hazelnuts is a celebration of seasonal flavours.

With their vibrant colour and sweet, honeyed flavour, persimmons are a delightful addition to winter recipes. They pair beautifully with the creamy richness of burrata cheese. Figs add a delicious juicy sweetness, while pomegranate seeds give a burst of tartness and the toasted hazelnuts bring a satisfying crunch.

A feast for both the eyes and tastebuds, this salad makes a beautiful side dish during the festive season and can also be enjoyed any time during the fall and winter months.

I am using lamb lettuce (known as corn salad or mâche in the US) which has a delicate and tender texture. However, feel free to substitute with mixed salad leaves, including rocket/ arugula or other lettuces, to suit your preference.

🌱 MAKE IT VEGAN : Swap the burrata for a plant-based mozzarella or skip it entirely.

How to Serve This Persimmon Salad

This salad is incredibly versatile, making it ideal for different occasions:

1. As a Light Starter

• Impress your guests by serving this salad before the main meal.

2. As a Side Dish

• Perfect alongside grilled tofu, chickpeas or grilled fish and meats.
• Works well with warm grain-based dishes (quinoa, farro, or couscous).

3. As a Main Course

• Turn it into a hearty meal by adding grilled protein.
• Serve with crusty sourdough bread or a warm baguette.

Why You Will Love This Salad

• Bursting with Seasonal Flavours – Persimmons, figs, and pomegranate bring a natural sweetness and tartness, perfectly balanced by the creamy burrata and crunchy toasted hazelnuts.
• Light Yet Satisfying – This salad is ideal as a starter, side, or even a main for a healthy meal.
• So Pretty – Blending bright orange persimmons, deep-red pomegranate, and green salad leaves, this salad looks as good as it tastes – perfect for festive tables or special occasions.
• Quick and Easy to Prepare – Ready in 10 minutes with no cooking required.
• Customisable for Different Diets – Make it vegan by swapping burrata for a plant-based mozzarella or omit it or make it nut-free by skipping the hazelnuts.

Other winter salads to enjoy

• Shaved Brussels Sprouts Salad
• Roasted Sweet Potato Salad
• Mushroom Salad (with Tahini Dressing)
• Roasted Parsnip and Orange Salad

Watch how to make this persimmon salad

How to make this persimmon salad

Ingredients

To make this persimmon salad you will need:

• hazelnuts
• persimmon
• figs
• lamb lettuce (corn salad/mâche)
• pomegranate
• burrata
• extra-virgin olive oil
• balsamic vinegar 
• salt & pepper

Step 1: Dry toast the hazelnuts

Dry toast the hazelnuts in a frying pan. Chop them roughly and set aside.

Step 2: Prepare the fruits and vegetables

Cut the persimmon into quarters, and then into slices. Cut the figs into quarters.

Step 3: Build this persimmon salad

Place the lettuce on a serving plate. Scatter the persimmon, figs, pomegranate seeds, and chopped hazelnuts on top.

Place the burrata in the middle on the dish.

Season to taste with olive oil, balsamic vinegar, salt, pepper, and serve.

I hope you enjoy this persimmon salad as much as I do. If you do make it, don’t forget to tag me on Instagram!

Other recipes you might enjoy

• Festive Salad
• Persimmon & Mozzarella Bruschettas with Balsamic Glaze [vegetarian]
• Chocolate Almond Butter with Coconut [vegan]
• Creamy Mushrooms on Toast [vegan]
• Smoky Beans on Toast [vegan]