Persimmon & burrata salad with pomegranate and pistachios

Looking for a festive salad for the holidays? Look no further.

This simple yet sophisticated salad will bring a little something special to your dinner table. It’s got a little of everything – sweetness from the persimmons, tanginess from the pomegranate, crunch from the pistachios, a creamy lusciousness from the burrata, and just a touch of bitterness from the radicchio. Serve by itself or with a side of crusty crostini!


  • 2 Fuyu persimmons, sliced into 1/4 inch rounds
  • 1 cup radicchio, finely chopped
  • 8 ounces burrata cheese
  • 1/4 cup pomegranate seeds
  • 1/4 cup pistachios
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Freshly cracked black pepper for serving


  1. Arrange the radicchio on a large plate. Arrange the persimmon slices on top.
  2. Tear the burrata into 5-6 chunks and place around the plate. Sprinkle pomegranate seeds and pistachios on top.
  3. Spoon olive oil and vinegar over the salad and sprinkle freshly ground black pepper on top. Serve immediately.

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