Persimmon and Burrata Harvest Salad

The oh-so-subtle sweetness of persimmons, the tang of oranges, and the rich creaminess of burrata cheese all blend together with the ingredients in the Sweet Kale Chopped Salad Kit in perfect harmony. This salad kit features kale, broccoli, Brussels sprouts, radicchio, cranberries, pumpkin seeds, and creamy poppyseed dressing. What you have here is a Persimmon and Burrata Harvest Salad that captures the full essence of fall—and all without the need to actually cook anything. Score!

Ingredients

1 Taylor Farms Sweet Kale Chopped Salad Kit
3-4 Fuyu persimmons, peeled, cored, and cut into wedges
2 oranges, peeled and separated into sections
8 ounces Burrata cheese

Directions

Remove the toppings from the Sweet Kale Chopped Salad Kit and set aside. Assemble the salad with greens and dressing only and set aside.
Peel your persimmons and cut them into wedges. Peel and separate the oranges into segments. Slice the Burrata cheese into coarse chunks or thick slices.
On a large serving plate, combine the salad, persimmons, and oranges and mix until combined. Top with burrata, and sprinkle with pepitas and cranberries that come in the kit.
Serve and enjoy!

The Wonders of Burrata Cheese

Burrata is an incredibly rich Italian white cheese made from either cow or buffalo milk and contains both mozzarella and cream. The outside of Burrata has a texture similar to fresh mozzarella, but when you cut it open, you’ll find a heavenly center that’s rife with buttery creaminess. The process of creating this magnificent cheese requires precise craftsmanship that includes forming a pouch and filling the center with shreds of leftover mozzarella and fresh cream before closing it up. We’re not sure who thought of doing this the first time, but we’re glad they did.

If you have some leftover Burrata after making this salad, be sure to take it out of the refrigerator and let it sit for at least half an hour before serving. The cheese is fantastic with a combination of ripe tomatoes, basil, and crusty bread drizzled with olive oil, or served alongside ripe berries, honeydew melon, and grilled figs. Enjoy!

About Those Persimmons…

You may be wondering what persimmons are. You’re not alone. The fuyu persimmons this recipe calls for are the firm, orange fruits you may have seen in the produce section—the ones that kind of look like tomatoes (see our photo above for a peek!).

Although they resemble tomatoes, these persimmons can be eaten like an apple and have a taste that can be described as a mix of mango and a roasted sweet pepper, with some cinnamon notes making a cameo in the background.

When cutting a persimmon, first cut off the top and the bottom, then peel or cut off the outer peel if you’d like to get rid of the tougher outer layer. Then slice and dice however you like; just know it will be sticky!