Persimmon Salad with Prosciutto and Burrata

This fresh and bright salad is as delicious as it is beautiful! It’s equally sweet and savory, finished with a tart pomegranate drizzle. It’s one of my favorite ways to introduce people to persimmon, and it serves as the perfect lunch with friends. Best of all, it only takes minutes to put together and the presentation is spectacular!

The cast iron skillet that I used to create this recipe can be purchased using the link below:

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In a medium-sized skillet, toss the beets in the avocado oil, then heat them up on medium to warm through. Remove once they are warmed.

Lay the arugula down across your serving plate and then scatter the beets evenly over the arugula.

Arrange the prosciutto slices so that each is wadded up to look like a little nest and lay them over the arugula and beets, spaced evenly apart.

Place the persimmon slices over the entire salad, layering them over the prosciutto, but also over the gaps between the meat so that you have a multi-dimensional display. Place the burrata in the center of the salad.

Sprinkle the crushed pistachio over the entire salad.

Drizzle the pomegranate molasses (or balsamic glaze) in a zig-zag motion over the entire salad. Serve immediately

Persimmon Prosciutto Salad

Becca Gallick-Mitchell
This is the perfect combination of sweet and salty, and you will devour it just as much with your eyes as you will with your fork.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Salad, Side Dish
Servings 2

Ingredients
  

  • 1 persimmon (ripe, but still firm), skinned and sliced horizontally
  • 2 cups arugula
  • cups roasted beets, chopped
  • 1 Tbsp avocado oil (or other vegetable oil)
  • 4-6 slices prosciutto
  • 1 Tbsp pistachios, crushed
  • 1 ball burrata
  • 1 Tbsp pomegranate molasses (can substitute with balsamic glaze)

Instructions
 

  • In a medium-sized skillet, toss the beets in the avocado oil, then heat them up on medium to warm through. Remove once they are warmed.
  • Lay the arugula down across your serving plate and then scatter the beets evenly over the arugula.
  • Arrange the prosciutto slices so that each is wadded up to look like a little nest and lay them over the arugula and beets, spaced evenly apart.
  • Place the persimmon slices over the entire salad, layering them over the prosciutto, but also over the gaps between the meat so that you have a multi-dimensional display.
  • Place the burrata in the center of the salad.
  • Sprinkle the crushed pistachio over the entire salad.
  • Drizzle the pomegranate molasses (or balsamic glaze) in a zig-zag motion over the entire salad. Serve immediately.
Keyword Arugula, Persimmon, Persimmon Prosciutto Salad, Persimmon Salad, Prosciutto, Prosciutto Salad, Salad, Salads

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