This salad has completely won me over! It’s got everything—sweet persimmon, creamy burrata, fresh salad leaves, buttery pine nuts, and perfectly ripe avocado. The mix of flavors and textures? Absolutely irresistible. If you haven’t tried this combo yet, consider this your sign!
Ingredients
- 1 ripe persimmon, thinly sliced
- 1 ball of burrata cheese
- 1 small avocado, sliced
- 2 handfuls of mixed salad greens (arugula, baby spinach, or lamb’s lettuce work beautifully)
- 2 tbsp pine nuts, lightly toasted
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic glaze or reduction
- A squeeze of lemon juice
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat a dry skillet over medium heat. Add pine nuts and toast for 2–3 minutes, shaking the pan often, until golden and fragrant. Set aside to cool.
- Place your salad leaves on a large serving plate or bowl. Drizzle lightly with olive oil and a few drops of lemon juice. Gently toss to coat.
- Layer the sliced persimmon and avocado over the greens. Tear the burrata in half or quarters and place it on top.
- Sprinkle toasted pine nuts over the salad. Add a pinch of salt and a few cracks of black pepper. Drizzle with balsamic glaze for a touch of sweetness and tang.
- This salad is best enjoyed fresh while the burrata is creamy and the persimmon is perfectly sweet.
Optional Add-ons
- A few pomegranate seeds for extra brightness
- Thinly sliced red onion for a little sharpness
- A sprinkle of chili flakes if you like a hint of heat
This salad is a little celebration on a plate — simple, seasonal, and downright beautiful.
