Persimmon and Burrata Salad

Name: Persimmon and Burrata Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 piece Hachiya Persimmons; 8 oz Burrata; 0.33 cup salted Pistachios; 2 tbsp high quality olive oil; pinch flaky salt; pinch black pepper

10 mins prepServes 4

This Persimmon and Burrata salad is a new holiday obsession! It comes together in minutes and tastes unbelievably fresh and delicious! It’s sweet, salty, creamy, crunchy and looks so festive on a holiday table. Make it for Thanksgiving, make it for Christmas or just make it today!

4 servings

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Instructions

Wash and dry the persimmons. Cut them into small, bite-sized wedges so each piece holds its shape and stays juicy. Spread the persimmon wedges onto a large plate or shallow serving bowl. Tear open burrata over the top, letting it fall naturally between the persimmons. Sprinkle salted pistachios evenly over everything. Drizzle generously with high-quality extra-virgin olive oil. Optional: Add a pinch of flaky salt or black pepper if you want a little extra flair. Enjoy!

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Persimmon and Burrata Salad

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