Fig & Arugula Fall Burrata Salad

This fall harvest burrata salad is one of my favorite seasonal dishes because it feels both rustic and elegant. I love how the creamy burrata pairs with sweet figs or persimmons, crunchy walnuts, and juicy pomegranate arils, all layered over peppery arugula. It’s colorful, festive, and perfect for autumn gatherings.

Why You’ll Love This Recipe

I love this recipe because it highlights the best flavors of fall in a simple yet beautiful salad. The burrata adds indulgence, while the fruits bring natural sweetness and the walnuts give satisfying crunch. I also enjoy how flexible it is I can use figs when they’re in season or swap in persimmons for a slightly different twist. It’s a salad that looks impressive but comes together easily.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 ounces baby arugula washed
Kosher salt and freshly ground black pepper to taste
Extra-virgin olive oil to taste
2 8-ounce packages burrata torn into bite-sized pieces
8 figs, halved OR 4 fuyu persimmons, thinly sliced (see more below)
4 ounces pomegranate arils
1 cup walnuts toasted
1 cup balsamic dressing store bought or homemade

Directions

1. I start by spreading the baby arugula on a large serving platter or shallow bowl.
2. I drizzle lightly with olive oil, then season with kosher salt and freshly ground black pepper.
3. I tear the burrata into bite-sized pieces and scatter them over the arugula.
4. I arrange the figs or persimmons evenly across the salad.
5. I sprinkle on the pomegranate arils and toasted walnuts for extra texture and color.
6. I finish with a generous drizzle of balsamic dressing just before serving.

Servings and Timing

This recipe serves about 6 people as a side salad or 3–4 as a main dish. It takes only 15 minutes to prepare, making it a quick yet elegant option for entertaining.

Variations

Sometimes I add roasted butternut squash or sweet potatoes for extra heartiness. If I want more savory balance, I sprinkle in crumbled goat cheese or shaved parmesan along with the burrata. For a holiday version, I add dried cranberries or candied pecans. A honey-balsamic dressing also works beautifully when I want more sweetness.

Storage/Reheating

This salad is best enjoyed fresh since burrata and arugula don’t store well once dressed. If I need to prepare ahead, I keep all ingredients separate and assemble just before serving. Toasted walnuts and pomegranate arils can be stored in airtight containers for a few days, and the dressing can be refrigerated for up to a week.

FAQs

Can I make this salad ahead of time?

I prepare the ingredients ahead but assemble everything just before serving so the arugula stays crisp.

Can I use another green instead of arugula?

Yes, I sometimes use baby spinach, kale, or mixed greens.

What can I substitute for figs?

Persimmons, pears, or apples make great substitutes depending on what’s in season.

Can I use fresh mozzarella instead of burrata?

Yes, fresh mozzarella works well if I can’t find burrata, though it’s less creamy.

How do I toast walnuts?

I toast them in a dry skillet over medium heat for a few minutes, stirring often until fragrant.

Can I make my own balsamic dressing?

Yes, I whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.

Do persimmons need to be peeled?

No, fuyu persimmons can be eaten with the skin on as long as they’re sliced thinly.

How do I keep the burrata from getting too messy?

I tear it gently into pieces and distribute it evenly so each bite has some creaminess.

Can I make this nut-free?

Yes, I replace the walnuts with pumpkin seeds or sunflower seeds for crunch.

Conclusion

I love how this fall harvest burrata salad brings together creamy, sweet, and crunchy elements in such a vibrant way. It feels seasonal and special, yet it’s quick to put together. Whether I’m serving it for a holiday table or a cozy dinner at home, it always makes a beautiful and delicious impression.

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