This vibrant persimmon salad with burrata, figs, pomegranate, and toasted hazelnuts is a celebration of seasonal 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.
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.
The sweet and refreshing flavours of persimmon and figs bring the perfect balance to the creamy decadence of burrata. The pomegranate seeds provide bursts of tartness while the toasted hazelnuts bring nutty undertones and a satisfying crunch.
I am using lamb lettuce (known as corn salad or mâche in the US) which has a delicate and tender texture. You can swap it for mixed salad leaves including rocket/ arugula or lettuce.
🌱 MAKE IT VEGAN : Swap the burrata for a plant-based mozzarella or skip it entirely.
Other winter salads to enjoy
- Shaved Brussels Sprouts Salad
- Roasted Sweet Potato Salad
- Mushroom Salad (with Tahini Dressing)
- Roasted Parsnip and Orange Salad
In this post
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 the 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.
Watch how to make this persimmon salad
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!
Persimmon Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 50 g hazelnuts
- 1 large persimmon
- 2 figs
- 80 g lamb lettuce (corn salad/mâche)
- 1/4 pomegranate
- 1 ball burrata
- 3 Tbsp extra-virgin olive oil or more to taste
- 1 Tbsp balsamic vinegar or more to taste
- salt & pepper
Instructions
- Dry toast the hazelnuts in a frying pan. Chop them roughly and set aside.50 g hazelnuts
- Cut the persimmon into quarters, and then into slices.1 large persimmon
- Cut the figs into quarters.2 figs
- Place the lettuce on a serving plate. Scatter the persimmon, figs, pomegranate seeds, and chopped hazelnuts on top.80 g lamb lettuce (corn salad/mâche), 1/4 pomegranate
- Place the burrata in the middle on the dish.1 ball burrata
- Season to taste with olive oil, balsamic vinegar, salt, pepper, and serve.3 Tbsp extra-virgin olive oil, 1 Tbsp balsamic vinegar, salt & pepper
Video
Nutrition
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