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Persimmon Burrata Salad

Serves 4
Time 10 min
This dazzling winter salad showcases sliced, fresh persimmons with cranberries, toasted hazelnuts and creamy Italian Burrata. New to persimmons? Their mild, honey-like flavor and vivid orange color makes them a delicious and vibrant addition to salads, desserts and more. Make sure to choose Fuyu persimmons (the smaller, squat variety) that are ripe but not too soft.
Ingredients
  • 2 Fuyu persimmons, peeled and cut into thin slices, seeds removed
  • 8 ounces Burrata
  • 1/2 cup dried cranberries
  • 1/2 cup roasted and salted pistachios
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon flaky sea salt (like Maldon)
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Method

To serve, arrange persimmon slices on a platter or four individual plates.

Top with Burrata, cranberries and pistachios, then garnish with olive oil, pepper and flaky sea salt.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 Fuyu persimmons, peeled and cut into thin slices, seeds removed
  • 8 ounces Burrata
  • 1/2 cup dried cranberries
  • 1/2 cup roasted and salted pistachios
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon flaky sea salt (like Maldon)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.