Fall Harvest Burrata Salad
This Fall Harvest Burrata Salad embodies everything delicious about fall. It’s loaded with peppery arugula, figs (or persimmons), toasted pecans (or walnuts), pomegranate seeds and, of course, burrata. Drizzle on balsamic vinaigrette and you have a quick and delicious salad designed to celebrate the season!
I love the versatility of this salad. If you can’t find figs, use persimmons (or the other way around). If you aren’t a fan of pecans, toast up some walnuts. If you have a store-bought vinaigrette that you love, use it instead of making your own. Prefer a citrus vinaigrette instead of balsamic, go for it. See what I mean?
And then it’s just a matter of layering. Place a bed of arugula on a platter. Drizzle some olive oil over the greens and sprinkle a little salt. Top it with torn burrata, figs/persimmons, nuts, and pomegranate seeds.
Drizzle the salad dressing over and serve it. So simple and so delicious!
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Fall Harvest Burrata Salad
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 5 ounces baby arugula, washed
- Kosher salt and freshly ground black pepper to taste
- Extra-virgin olive oil to taste
- 1 8-ounce package burrata torn into bite-sized pieces
- 8 figs, halved or 4 fuyu persimmons, thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup pecans or walnuts, toasted
- 1 cup balsamic dressing, store bought or homemade
Instructions
Lay the arugula down on a large platter. Drizzle olive oil over the bed of arugula then sprinkle with salt.
Evenly distribute the burrata, figs, pomegranate arils, and toasted pecans or walnuts on top, then season with salt and pepper.
Serve the dressing on the side or lightly drizzle and allow guests to add more.
Recipe from Ain’t Too Proud to Meg
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