Persimmon and Burratta salad

Servings: 4 servings

As fall is in the air so are persimmons. They are a delicious fruit that accompanies this delicious persimmon

and burratta salad recipe. It is so easy and so delicious.


  1. Cut the top and bottom of the persimmon off
  2. Use a peeler and remove the skin
  3. Cut the persimmon into thin circles and set aside
  4. Add the arugula to a large bowl
  5. Add the pomegranates and hazelnuts to the arugula
  6. Squeeze the lemon over the salad and toss
  7. Add the olive oil, salt and pepper
  8. Plate the arugula and pomegranates on the plate and add the persimmons and hazelnuts.
  9. Cut the burrata into 4 and place it one piece on each plate.
  10. Season the burrata and persimmons with salt and pepper and a little extra olive oil


1 small bag of arugula

2 large Fuyu Persimmons

½ cup pomegranate seeds

1 burratta, quartered

¼ cup toasted hazelnuts

2 lemons halved

¼ cup olive oil

Salt and pepper