Persimmon Pomegranate & Burrata Salad

Persimmon Pomegranate & Burrata Salad

I feel like I cannot share a recipe without addressing the elephant in the room, but at the same time I am not one to share my political views all over the internet. But to say the least, I am sad and disheartened by the results of Tuesday’s elections.

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That being said, cooking (and really baking) has always been a great coping mechanism for me. And so I am going to share my recipes as planned. Especially since I’ve created Thanksgiving theme, I think its important to recognize there are still things to be thankful for.

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So, today I am sharing a salad recipe to serve on Thanksgiving or really any fall day, featuring persimmons. Persimmons are a beautiful and delicious fruit that are only in season for a few months of the fall. It’s hard to describe what they taste like, it’s similar to honey or dates, but with a different texture depending on ripeness.

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Yesterday I shared my feelings on appetizers on thanksgiving (necessary), and I have a similar feeling about salads, necessary. I think is great to have something fresh and light on a plate that usually is filled with rich and heavy sides.

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My family is definitely split on this issue but I know at least a few of them will be happy to see this salad on the table!

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Persimmon, Pomegranate, & Burrata

  • Servings: 4
  • Print

Persimmons are featured in a perfect thanksgiving salad


    – 1 head of butter lettuce – 1 head of radicchio – 1 cup of arugula – 3 persimmons

  • arils of half a pomegranate
  • – 4 oz of burrata
  • 2 TBSP chopped pistachios
  • 1-2 TBSP chopped pistachios
  • 1/2 cup of Pomegranate Juice
  • 1/2 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 clove minced garlic
  • 1 tsp of honey


  1. Wash, chop, and mix the lettuce.
  2. Slice the persimmons into thin round slices.
  3. Deseed the pomegranate, chop the pistachios.
  4. Cut up the burrata into small pieces.
  5. To make the Pomegranate Vinaigrette, combine the pomegranate juice, rice vinegar, olive oil, minced garlic, and honey into a jar. Shake until combined.
  6. To assemble the salad, place the combination of lettuce on a large plate or bowl. Add the persimmon, pomegranate, burrata, pistachios to the lettuce. Dress with the Pomegranate vinaigrette.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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