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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


  • 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)


  • 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