Fig & Arugula Fall Burrata Salad
Sep 25, 2024 Updated Nov 25, 2024
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A burrata salad is in a league of its own. I could be biased–you know how much I love burrata (ahem… Fall Burrata Board, Burrata and Prosciutto Crostini, and Ultimate Burrata Board), but this fig, arugula, pomegranate, and burrata salad is one of the tastiest fall-time salads I’ve ever had. It’s simple, yet impressive and chock full of fresh fall flavors. Needless to say, all this autumnal goodness will be a part of my Thanksgiving spread and I hope yours too.
Not a fan of these salad flavor combos? Try my Burrata & Citrus Salad, Waldorf Salad Platter, Cobb Salad Platter, and Warm Winter Salad.
And don’t forget to check out all my other Fall Recipes!
Burrata Salad 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 (see more below!)
- 4 ounces pomegranate arils
- 1 cup walnuts, toasted
- 1 cup balsamic dressing, store-bought or homemade
Note: I generally eyeball ingredients, so feel free to build the board accordingly so everything looks evenly distributed.
How to Make this Arugula Burrata Salad
- Lay the arugula down on a large platter. Drizzle olive oil over the bed of arugula then sprinkle with salt.
- Evenly distribute the burrata, figs, pomegranate arils, and toasted walnuts on top, then season with salt and pepper.
- Serve the dressing on the side or lightly drizzle and allow guests to add more
Note: My salad platters usually show all the ingredients lined up next to each other, but for this one, I integrated all the flavors and made it easier to serve!
Burrata Salad Dressing Options
My go-to is drizzling the whole thing with olive oil and balsamic glaze, but you can also go for one of these:
- Creamy balsamic dressing
- Balsamic vinaigrette
- Apple cider vinaigrette
- Maple vinaigrette
- Hot honey vinaigrette
P.S. You can read all about the recommended olive oil-to-vinegar ratio in my Chopped Salad Post.
Persimmons or Fig Burrata Salad
This salad is perfect for fall; however figs may not always be available, so I use persimmons whenever they’re not–and vice versa! In fact, I originally planned on using persimmons in this salad, but couldn’t find any at the store and quickly switched to figs. But when I went over to Molly Simms‘ house a couple weeks later I found some persimmons and added some pics for you below.
Persimmons are like big orange/yellow berries with skin tougher than an apple, but when ripe they have a rich, sweet flavor that is decidedly honey-like. They will add a smoother, milder sweetness, whereas figs are super earthy and sweet. Note: I recommend Fuyu Persimmons for this dish because they are crunchy and less volatile than their cousin, the hachiya persimmon.
Figs are teardrop-shaped tree fruits that have long been used to sweeten foods. Both work to temper the tanginess of the balsamic and pomegranate while also bringing out the richness of the burrata!
And if for some reason you can’t find either, you can easily sub in apple or pear slices for an equally delicious fall flavor.
Burrata Salad Beverage Pairings
Since this salad is on the sweeter, creamier side, you’ll want to choose drinks that are tangy and more acidic!
- Prosecco and prosecco cocktails
- Dry white wine (like Chablis, Sauvignon Blanc, and Pinot Grigio)
- Fruit-forward red (like Syrah or Pinot Noir)
- Pomegranate Martini
- Apple Cider Aperol Spritz
Pro tip: The key to pairing wine with salad is the dressing! Check out this wine & salad pairing guide from Wine Folly!
Show Me Your Burrata Salad
I hope this post inspires you to make this burrata salad. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Fall Harvest Burrata Salad Recipe
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 (see more below)
- 4 ounces pomegranate arils
- 1 cup walnuts toasted
- 1 cup balsamic dressing store bought or homemade
Instructions
- Lay the arugula down on a large platter. Drizzle olive oil over the bed of arugula then sprinkle with salt.
- Evenly distribute the burrata, figs, pomegranate arils, and toasted walnuts on top, then season with salt and pepper.
- Serve the dressing on the side or lightly drizzle and allow guests to add more.
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HELP! I’ve read your recipe several times and can’t find how many servings this recipe makes. Need to know asap. Thanks!
Sorry for the delay. I’d say anywhere from 4-8 if serving alongside other food.
These ingredients are the best!
Made this tonight finally! Planned for Thanksgiving, but my arugula went bad. Used honey crisp apples cause I couldn’t find figs and hubby doesn’t like pears. Also used pecans. Delicious! Thanks for sharing.