Make the Most of Winter Produce with This Gorgeous Caprese Salad Recipe

Persimmon Mozzerella

Photo: Courtesy of How You Glow

This salad is genius. It’s similar to a traditional Caprese salad, but instead of tomatoes, it’s got ripe persimmons. Fall perfection.

Gaby’s Fall Caprese Salad has it all—sweet, salty, creamy, and crunchy. YUM. This salad should be a staple dish all fall long.


3 ripe fuyu persimmons, cut into wedges
4 ounces fresh mozzarella, cut into 1-inch pieces
½ cup freshly made croutons
10 basil leaves
Balsamic crème/balsamic reduction for drizzling
½ cup pomegranate seeds
Kosher salt and freshly cracked black pepper


1. Arrange the persimmons and the fresh mozzarella on a serving dish.

2. Evenly distribute the croutons and basil leaves around the dish.

3. Season the mixture with salt and pepper. Drizzle about 1 tablespoon of balsamic crème on top, and sprinkle with pomegranate seeds. 

4. Serve immediately.

Persimmon Mozzerella

Photo: Courtesy of How You Glow

How You Glow is the lifestyle source for health-driven, pleasure-seeking individuals who desire to live a balanced, nourished life. We offer tips, tricks, and solutions on how to get the GLOW, which we define as positive vibrational energy that radiates from the inside out. Most importantly, we inspire our readers to live delicious, vibrant lives, one experience at a time. Follow along on Instagram at @howyouglow.

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