Introduction
This Roasted Beet and Butternut Squash Salad with Creamy Burrata is a vibrant, elegant dish that balances earthy, sweet, and tangy flavors. The roasted vegetables bring out natural caramelized notes, while the creamy burrata adds luxurious richness. It’s perfect as a starter for a dinner party, a light main course, or a festive side dish for fall and winter gatherings.
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Description
Colorful roasted beets and butternut squash are layered over a bed of greens, drizzled with a bright balsamic-honey vinaigrette, and topped with fresh burrata cheese. Finished with crunchy nuts and fresh herbs, this salad combines multiple textures—silky, creamy, crisp, and tender—in every bite. It’s both comforting and refreshing, offering the best of seasonal produce with gourmet flair.
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Ingredients
For the Salad:
2 medium beets, peeled and cut into 1-inch cubes
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and black pepper, to taste
4 cups mixed greens (arugula, baby spinach, or spring mix)
1 ball (about 4 oz) burrata cheese
¼ cup toasted walnuts or pecans, roughly chopped
1 tablespoon fresh herbs (basil, mint, or parsley), chopped
For the Dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey (or maple syrup)
1 teaspoon Dijon mustard
Salt and black pepper, to taste
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Instructions
1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the vegetables: Toss the cubed beets and butternut squash separately with olive oil, salt, and pepper. (Keep them separate so the beets don’t stain the squash.)
3. Roast: Spread on lined baking sheets and roast for 25–30 minutes, or until tender and lightly caramelized. Let cool slightly.
4. Make the dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
5. Assemble the salad: Arrange the greens on a serving platter. Scatter the roasted vegetables on top. Tear the burrata into pieces and place over the vegetables.
6. Garnish and serve: Drizzle the dressing over the salad, sprinkle with toasted nuts and fresh herbs, and serve immediately.
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Tips
Color tip: Roast golden and red beets separately to avoid bleeding colors.
Cheese alternative: If burrata isn’t available, use fresh mozzarella or goat cheese.
Make-ahead: Roast the vegetables up to 2 days in advance and assemble before serving.
Texture boost: Add pomegranate seeds for extra crunch and color.
Serving temperature: Serve at room temperature for the best flavor balance.
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Variations
Grain base: Add cooked farro, quinoa, or barley for a heartier version.
Protein boost: Top with grilled chicken, shrimp, or chickpeas.
Citrus twist: Replace balsamic with orange juice and zest for a brighter flavor.
Vegan version: Use vegan burrata or cashew cheese and maple syrup instead of honey.
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Correction
If the salad tastes too earthy, increase the acidity in the dressing with extra vinegar or lemon juice.
If it’s too sweet, balance with a pinch of sea salt or a few arugula leaves for bitterness.
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Enjoy
Serve this salad slightly warm or at room temperature, letting the creamy burrata melt slightly into the roasted vegetables. Every bite is a perfect harmony of sweet, savory, and creamy flavors—a true celebration of seasonal produce.