Apple and Burrata Salad with Honey Lemon Vinaigrette

Make this apple burrata salad using your favorite thinly sliced apples. Toss peppery arugula, golden raisins, halved cherry tomatoes, thin red onion, and chopped pistachios with a light white wine vinaigrette. Finish the salad by placing soft burrata on top and drizzling with extra olive oil for a creamy, elegant finish.

This apple burrata salad is one of my favorite go-to salad recipes when I want something fresh, simple, and a little showy. I often make it with apples, but it also works wonderfully with other seasonal fruit like peaches or pears.

Combining crisp fruit with tender burrata and fresh garden greens creates a lovely contrast of textures and flavors. The sweetness from golden raisins and the crunch from pistachios add great complexity, while a straightforward white wine vinaigrette brings everything together without overpowering the ingredients.

What is in this apple burrata salad?

Apples: Use crisp, juicy apples such as Honeycrisp for the best texture and flavor. Any firm apple you prefer will be delicious.

Burrata: Burrata is a creamy Italian cheese—mozzarella on the outside and soft, creamy curd inside. For this salad use two 8-oz balls or four 4-oz balls, depending on how much creamy cheese you want per serving.

Golden raisins: These add a bright, sweet note that complements the apples and tomatoes.

Pistachios: Lightly salted, chopped pistachios give a pleasant crunch and savory balance.

Red onion: Thinly sliced red onion offers a mild crunch and a touch of sweetness; slice very thin so it doesn’t overpower the salad.

Arugula: Peppery arugula forms the green base for this salad. Substitute mixed greens or baby spinach if you prefer a milder taste.

Ingredient swaps and variations

This salad is highly customizable. Swap apples for other in-season fruit—peaches, pears, or cherries all work beautifully. If burrata is unavailable, fresh mozzarella is a good substitute. Any tender green will work: spring mix, baby kale, or romaine can replace arugula. To make the salad a complete meal, add a grilled or roasted protein such as chicken, steak, or pork tenderloin.

Top tips

Let the apples rest: Toss the sliced apples with a little honey, lemon juice, salt, and a pinch of chili powder, then let them sit for about 10 minutes. This draws out a bit of juice that becomes part of the dressing and deepens the apple flavor.

Dress at the last minute: Combine and toss the salad ingredients right before serving to prevent the greens from becoming soggy.

Be flexible: If you don’t have pistachios, substitute walnuts or toasted pine nuts. If arugula is too peppery for you, use a milder spring mix.

FAQ

Storage

This salad is best served fresh. Store components separately—apples, greens, nuts, and burrata—then assemble and dress the salad just before serving. Dressed salad will soften and lose crispness if refrigerated for more than a short time.

Apple Burrata Salad — Recipe

This easy apple burrata salad balances sweet, savory, and fresh elements for a bright side dish or a light main. Prep time is about 20 minutes and makes roughly four servings.

Ingredients

• 2 Honeycrisp apples, thinly sliced
• 1 teaspoon honey
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt (for apple mix)
• 2 tablespoons fresh lemon juice
• 5 oz. arugula
• 1/2 red onion, thinly sliced
• 10 oz. yellow cherry tomatoes, halved
• 1/4 cup golden raisins
• 1/3 cup chopped pistachios
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil, plus more for finishing
• 1/2 teaspoon salt and 1/2 teaspoon freshly cracked pepper (for dressing)
• 2 (8 oz.) burrata balls

Instructions

1. Add the sliced apples to a bowl. Drizzle with honey and toss to coat. Sprinkle with chili powder, 1/4 teaspoon salt, and lemon juice. Toss again and let the apples marinate for about 10 minutes to release some juices.
2. Arrange arugula in a shallow salad bowl. Scatter the thinly sliced red onion, halved cherry tomatoes, golden raisins, and chopped pistachios over the greens.
3. Add the marinated apple slices to the salad, including any excess apple juices—this liquid adds flavor to the dressing. Toss gently to combine.
4. Drizzle the salad with white wine vinegar and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly cracked pepper, then toss again to coat evenly.
5. Gently tear open each burrata and place on top of the salad. Drizzle a little extra olive oil over the burrata and serve immediately.

Tips & notes

• Use a mandolin or a very sharp knife to thinly slice apples and onions for the best texture.
• Dress the salad only just before serving to keep the greens crisp.
• Adjust the amount of burrata to taste—use smaller balls for individual portions or larger balls to share.

Nutrition (approximate)

Calories: 473 kcal • Carbohydrates: 27 g • Protein: 14 g • Fat: 40 g • Fiber: 4 g • Sugar: 18 g

Nutrition information is an estimate and should be used as a guideline only.