Looking for a healthy winter friendly salad? Try this persimmon salad with radicchio and burrata. It's tossed in a bright citrusy vinaigrette with cinnamon and orange for a flavourful and vibrant salad. Because it can be hard to want to actually eat salads in the winter, so let's make them fresh, and exciting.

I'm a firm believer in eating with our eyes first. Of course, taste is super important and obvious, but colour and presentation go a long way too. And this bright and beautiful persimmon salad with burrata is definitely a sight for the eyes. This can be especially hard in the winter when we crave hearty, cozy and comforting meals. And much of the time that food is a tad dull, beige, brown and not usually super bright. This persimmon salad is a reminder that winter food can indeed be bright, vibrant and of course delicious.

If you love persimmons and just can't get enough of them (me too!), be sure to check out these recipes too!

• Persimmon & Arugula Salad with Blue Cheese and Pecans
• Prosciutto Wrapped Persimmon Bites
• Maple Butter Baked Persimmons

Ingredients:

Here's everything you'll need to make this persimmon burrata salad.

• hazelnuts (raw)
• radicchio
• orange
• white wine vinegar
• honey
• cinnamon
• kosher salt
• extra virgin olive oil
• fuyu persimmons
• burrata
• basil leaves
• flaky salt (optional)

Fuyu or Hachiya Persimmons

Are you familiar with persimmons?

I grew up eating the hachiya variety all the time in the winter. I absolutely LOVED them. I'd happily eat them as is on their own, the juice from them pouring down and the jelly like interior was just too good.

I didn't even know that fuyu type existed, but when I tried it, I was pleasantly surprised.

There are several different persimmon varieties. However, the two most common in North America are fuyu and hachiya, both are from Japan.

For this persimmon salad recipe, I suggest using fuyu persimmons. They're crunchy and firm which means they hold up great in this salad.

Both types are delicious and contain vitamin A (not surprising due to their bright orange colour), vitamin C and potassium.

Fuyu persimmons

• Short and round, similar in shape to a tomato.
• They taste similar to a mango and a peach with notes of honey.
• Best used in salads, baked whole, added to baked goods like breads or used in smoothies.
• Ripe when firm.
• The skin is edible but can be peeled if you'd like.

Hachiya persimmons

• Taller and acorn shaped.
• The tastes is very sweet, juicy and delicious when ripe, if however they are eaten when they're unripe they are very astringent. Your mouth will never forget it!
• Best used in jellies, jams, preserves or you can add them to baked goods. I enjoy eating them on their own when they are soft and ripe. This was how I ate them growing up.
• Ripe and ready to eat when they're very soft.
• The skin is edible when soft and ready to be eaten.

Why You'll Love this Persimmon Burrata Salad

1. It's a stunner! Winter food can sometimes be a little dull in terms of colour. But this colourful persimmon burrata salad has so many beautiful shades. We eat with our eyes first, and this one will delight them.
2. Easy to prep. You can toast the hazelnuts ahead to save time. And other than that, this salad will come together in no time.
3. Loaded with nutrients. From the persimmons and radicchio, this persimmon salad is loaded with vitamins and nutrients, plus fibre.
4. It's tasty. It has texture from the crunchy toasted hazelnuts and tons of flavour from the persimmons and the dressing.

How to Make This Persimmon Salad with Burrata

Making this winter persimmon and radicchio salad is so easy. Here's what to do.

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Pour the hazelnuts on the baking sheet and transfer to the oven and toast until fragrant, about 10 to 12 minutes.

Remove and rub with a clean kitchen towel to remove the skins. Roughly chop and set aside.

Core the radicchio and chop into bite sized pieces. Transfer to a salad bowl.

Make the dressing: in a bowl, combine the orange juice, zest, vinegar, honey, cinnamon and salt and whisk well. Drizzle in the olive oil while whisking constantly to incorporate. Set aside.

Drizzle about 1/4 of the dressing on the radicchio and toss gently to combine. Transfer to a serving platter (or leave it in the bowl) and add the persimmons, burrata and hazelnuts. Drizzle with half the dressing and garnish with basil.

Plate the salad and serve with reserved dressing on the side. Garnish with flaky salt if needed. Enjoy!

Tips

• Room temperature burrata: similar to serving other types of cheese, room temperature is best. And if you want the burrata to ooze out and show off the creaminess, let the burrata ball sit out for at least 30 minutes before serving.
• Love it spicy: add a pinch of chili flakes, or use hot honey in the dressing.
• Dress lightly: I prefer this salad dressed lightly, so feel free to start with a drizzle and add more as needed. Store any leftover dressing for your next salad in the fridge.
• Slice or chop as you'd like: for serving purposes I love the way the persimmon looks sliced thin, but you may want to quarter them or halve the slices to make it easier to eat.
• Toast the hazelnuts: it's tempting to want to skip toasting the hazelnuts, but toasting them brings out so much more flavour.
• Don't skip the fresh basil: fresh herbs add tons of freshness and flavour and round out the recipe. If you need another fresh herb, try mint.

Substitutions

• Burrata: if you can't find burrata, feel free to use fresh mozzarella that has been roughly torn instead. If you come across fresh stracciatella at a cheese shop, you could also use that, I use it A LOT. That is what's inside burrata after all!
• White wine vinegar: use a different type of vinegar, such as sherry vinegar, or even lemon juice.
• Radicchio: use another green like endive.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.

More Salad Recipes

If you love a good salad, be sure to check these out!

• Frisée, Fennel and Pear Salad with Blue Cheese
• Kale & Radicchio Salad with Fig Vinaigrette & Blue Cheese
• Tiger Celery Salad
• Summer Corn & Peach Farro Salad
• Chickpea & Lentil Salad with Feta
• Persimmon & Arugula Salad with Blue Cheese
• Salmon Tataki Salad with Miso Dressing
• Crispy Chorizo Potato Salad with Chipotle Dressing
• Peach, Tomato & Burrata Salad with Hot Honey
• Orzo & Grilled Corn Salad with Chipotle
• Radicchio & Arugula Chopped Italian Salad
• Fig and Arugula Salad with Ricotta Salata
• French Lentil Salad with Kale and Feta Cheese
• Warm Mushroom Salad with Arugula
• Watermelon & Burrata Salad

Ready to make this? Let's go!

If you make this persimmon salad with burrata, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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