Description
A delightful Fall Burrata Salad featuring creamy burrata, roasted butternut squash, and juicy pomegranate seeds, tossed in a balsamic reduction for a seasonal celebration of flavors.
Ingredients
Scale
- 1 Burrata
- 1 Butternut Squash
- 1 cup Pomegranate Seeds
- 4 cups Arugula
- 1/4 cup Balsamic Reduction
- 2 tbsp Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice the butternut squash into bite-sized cubes.
- Spread them evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well to coat.
- Place the baking sheet in the oven and roast the squash for about 20-25 minutes, or until tender and caramelized, stirring occasionally.
- In a large mixing bowl, combine fresh arugula and roasted squash.
- Sprinkle pomegranate seeds on top.
- Drizzle with balsamic reduction and a splash of olive oil. Toss gently to combine.
- Add the burrata in the center and tear it open to let the creamy interior spill into the salad.
- Serve immediately on a large platter garnished with additional pomegranate seeds and balsamic reduction.
Notes
You can roast the squash a day in advance and store it in an airtight container. For crunch, consider adding nuts like walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg