“How do you come up with all of these recipes?” It’s a question I am asked at least weekly! My latest recipe for Pomegranate, Burrata and Avocado Salad came about when I was writing up menus for 4 holiday parties in one week just before Christmas.
Out of convenience, I decided to make the same salad recipe for all of the dinners. I started with kale, which I thought would be the perfect accompaniment to rich holiday dishes, and a festive combination of pomegranates, pistachios and burrata.
This base recipe is one I made three, maybe four? years ago for a baby shower but never posted. It is simple and special and has all of the components of a really outstanding salad. What makes a great salad? There are so many good salad recipes, but it takes just the right combination to take a salad from good to amazing!
I look for different textures, colors, flavors and a dressing that compliments and does not overpower the salad. Our Pomegranate, Burrata and Avocado Salad is all of that, and more!
This salad can be made any time of the year, and can be modified according to what fruits are available. In the past week I have included a few different combinations including: strawberries, blueberries, and raspberries. My favorite combination of fruit in this salad are blackberries and pomegranates.
The avocados and burrata provide both creamy texture and color. The kale and either spinach and mixed greens offer (again) color and texture variation. With all of the savory flavors, a bit of sweet is in order, so the pomegranates and berries are the best compliment!
If you are hesitant to use kale, trust me, my tried and true method for making a kale salad is gong to change the way you look at kale! Years ago, I shared this kale salad recipe. I learned how massaging broke down the fibers in the kale to make it more palatable. Adding lemon also contributes to softening the kale, along with providing the acidic aspect of the dressing and finally, prevents the avocado from browning!
When we lived in Spain, we developed a love for simple dressings. This dressing is fresh, simple and perfect for this salad. Fresh squeezed lemon, good quality olive oil, a sweet, white balsamic, salt and fresh ground pepper. I love a good quality white balsamic, but any sweet balsamic or balsamic reduction will work.
Once you try this salad I think it will be come your new favorite and you will be able to build your own combination of favorite fruit, nuts, greens and cheese. If you don’t have pistachios, use what you have, pumpkin seeds or pine nuts are also good choices for this salad!
I’d love to hear how you make this salad your own. Leave a comment below and let us know what combination you choose!
Pomegranate, Burrata and Avocado Salad
Ingredients
Dressing (do not mix together, each ingredient is added separately)
- 1 lemon
- 3-4 tablespoons good quality sweet white balsamic or balsamic reduction, see recipe notes
- 1/4 cup (approx) good quality olive oil, see recipe notes
- salt and fresh ground pepper
Salad:
- 1 16 oz bag chopped kale
- 1-2 avocados
- 1 5-8 oz bag mixed greens or spinach
- 2 cups blackberries, blueberries or strawberries or a combination, divided
- 1 cup shelled pistachios, divided
- 1 cup pomegranate pieces, divided
- 1 8 oz container burrata, drained of water
Instructions
- Place kale in a large salad bowl. Squeeze one lemon over kale. Using clean hands, squeeze the kale several times until the kale is reduced in volume by about 1/3, this usually takes about one minute. Toss the kale and squeeze again.
- Cut the avocado in to chunks and place in the middle of the kale, toss so the lemon juice coats the avocado. Generously salt and pepper the greens and avocado, using about 1 teaspoon of each. Toss again.
- Reserve about 1/4 cup of each of the remaining: blackberries (or other fresh fruit), pistachios, and pomegranates. Gently toss into the kale. Add the bag of mixed greens or spinach. Gently toss again.
- Drain the Burrata of water and gently break each ball into pieces and place on top of salad. I try to make sure each person served gets 1-2 pieces of burrata, so break accordingly!
- Place the remaining fruit and pistachios on top of the salad, clustering the pomegranates for visual appeal. Refrigerate until ready to serve.
- Just before serving, drizzle olive oil generously on top. Make sure to drizzle a bit of oil on top of Burrata. Drizzle sweet balsamic (white or glaze) on top of salad. Sprinkle again with salt and pepper. Serve immediately.
Notes
- Good quality olive oil and balsamic will make a difference in this recipe. Look for olive oil at a local specialty shop such s Caputo’s in SLC or often World Market carries imported olive oil from Spain or Italy. I also love O brand olive oil which is found in grocery stores and Target and harvested from California olives. Balsamic reduction also works instead of balsamic. Make sure the balsamic you use is sweet and mild. I like white best because it will not discolor the salad.
- I highly recommend using Maldon, Fleur de Sal or other finishing salt in this salad and always fresh ground pepper. With so few ingredients in the dressing, it is best to use quality salt and pepper for seasoning! That said, I have used Costco coarse sea salt with great results.
- Use an avocado that is barely ripe and not too soft for this salad.
- Trader Joes sells Burrata. I have not tried their truffle burrata but Im sure it would also be good in this salad.
- Wait to drizzle the balsamic reduction just before serving so it does not bleed on top of the Burrata!
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Amber Spencer
Wow!!! Another beautiful salad I cannot wait to try!!!