Fig & Arugula Fall Burrata Salad
A rustic yet elegant fall salad featuring creamy burrata, sweet figs or persimmons, pomegranate arils, and toasted walnuts over a bed of arugula, finished with a drizzle of balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 side servings or 3–4 main servings
- Category: Salad
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
4 ounces pomegranate arils
1 cup walnuts, toasted
1 cup balsamic dressing (store-bought or homemade)
Instructions
- Spread baby arugula on a large serving platter or shallow bowl.
- Drizzle lightly with olive oil and season with salt and pepper.
- Tear burrata into bite-sized pieces and scatter over the arugula.
- Arrange figs or persimmons evenly across the salad.
- Sprinkle with pomegranate arils and toasted walnuts.
- Finish with a generous drizzle of balsamic dressing just before serving.
Notes
Best enjoyed fresh; assemble just before serving for best texture.
Toast walnuts in a dry skillet until fragrant for deeper flavor.
Swap figs for persimmons, pears, or apples depending on the season.
Use fresh mozzarella if burrata is unavailable.
Add roasted squash, sweet potatoes, or dried cranberries for variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 10g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg
Find it online: https://justsosavory.com/fig-arugula-fall-burrata-salad/
