Description

This bright and refreshing winter persimmon arugula salad features in-season persimmons, arugula, and pomegranates and is topped with candied nuts and burrata.

Ingredients

Units Scale

For the Salad:

1/2 cup raw, unsalted walnuts (I used walnut pieces)
1/2 cup raw pepitas
2 tablespoons pure maple syrup
Flaky sea salt, to taste
4–6 cups arugula (1 5-ounce package of arugula is about 6 cups)
3 medium-sized Fuyu persimmons, cored and cut into 1/2-inch thick wedges (you can peel or leave the peel on). You can also slice them as I did in the above photos.
1/2 cup fresh pomegranate seeds (about 1/2 of a pomegranate)
8 ounces of burrata cheese, torn (or use cheese of your choice). One package of burrata usually contains 2 4-ounce balls.

For the Dressing:

1/4 cup unsweetened pomegranate juice (or cranberry)
2 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1/3 cup extra virgin olive oil
Salt & pepper to taste

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Instructions

CARAMELIZE THE NUTS: Add the walnuts, pepitas, and maple syrup to a medium-sized skillet over medium heat. Cook, frequently stirring, until the nuts turn golden brown and caramelized, about 5 minutes. Remove the mixture from the heat and transfer to a plate. Sprinkle with a pinch or two of salt and then let cool completely before using.
MAKE THE DRESSING: In a small bowl, mix together the pomegranate juice, balsamic vinegar, and lemon juice. Whisk in the olive oil and then add salt and pepper to taste. Set aside.
ASSEMBLE THE SALAD: Add the arugula to a large platter or salad bowl. Mix in the persimmon slices and pomegranate seeds. Toss to combine and then add then top with the burrata cheese and nut mixture. Drizzle with the dressing and serve immediately.

Notes

MAKE AHEAD: The nut mixture can easily be made ahead of time. Just cool it and then store it in an air-tight container until ready to use. Same goes for the salad dressing. It will last for up to 2 weeks when stored in an air-tight container in the fridge.

INGREDIENT SUBS: Don’t have persimmons? You could also use apples or pears in this salad.

PEELING PERSIMMONS: You can eat these Fuyu persimmons with or without the peel.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: salad, side
Method: Stovetop