Easy Fall Burrata Salad Recipe | Ain't Too Proud To Meg (2025)

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Updated 2023.

You know how much I love burrata (ahem… Fall Burrata Board, Burrata and Prosciutto Crostini, and Ultimate Burrata Board), so I’m sure you won’t be surprised by my new favorite harvest-time salad. 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? No prob! Try my , Waldorf Salad Platter, Cobb Salad Platter, Ultimate Chopped Salad, Warm Winter Salad, and Strawberry and Brie Bites 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 cups balsamic dressing, store bought or homemade

Note: I generally eyeball ingredients so feel free to build the board accordingly with these ingredients so it looks evenly distributed.

How to Make this Fall 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

P.S. 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!

A Note on Dressings

My go to is drizzling the whole thing with olive oil and balsamic glaze, but you can also go for a creamy balsamic or balsamic vinaigrette. P.S. You can read all about the recommended olive oil to vinegar ratio in my Chopped Salad Post.

Figs vs Persimmons

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 in 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 in 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. These will add a more smooth, mild 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.

Show Me Your Boards

I hope this post inspires you to create delicious salads. 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.

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