Roasted Beet & Butternut Squash Salad with Burrata 🧀🥗
This Roasted Beet & Butternut Squash Salad with Burrata is a perfect blend of earthy, creamy, and nutty flavors. With roasted beets and squash, creamy burrata, crunchy pine nuts, and a tangy balsamic dressing, it’s an elegant dish that’s great for fall gatherings, dinner parties, or a fancy side dish!
This Roasted Beet & Butternut Squash Salad with Burrata is a vibrant, healthy, and delicious dish. Featuring roasted vegetables, creamy burrata, crunchy pine nuts, and a tangy balsamic dressing, it’s perfect for fall meals and special occasions!
💖 Why You’ll Love This Recipe
✔ Nutrient-Packed & Flavorful – Loaded with vitamins, healthy fats, and antioxidants.
✔ Restaurant-Quality Yet Simple – A gourmet salad that’s easy to prepare!
✔ Perfect for Any Occasion – Great as a side dish or light main course.
✔ Customizable – Works with different cheeses, nuts, and greens.
🛒 Ingredients
For the Roasted Vegetables:
- 2 medium beets, peeled & quartered
- 1 medium butternut squash, peeled, seeded & cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Dressing:
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt & black pepper, to taste
Other Ingredients:
- 1 (8 oz) ball of burrata cheese
- ¼ cup toasted pine nuts
- ¼ cup fresh arugula
- Optional: Fresh herbs like basil or mint for garnish
👨🍳 Instructions
1️⃣ Roast the Vegetables
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss beets & butternut squash with olive oil, oregano, salt, and pepper.
- Spread in a single layer on the prepared baking sheet.
- Roast for 45-50 minutes, flipping halfway, until tender & slightly caramelized.
2️⃣ Make the Dressing
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
3️⃣ Assemble the Salad
- Let the roasted vegetables cool slightly before plating.
- Arrange them on a large serving platter.
- Place the burrata cheese in the center.
- Sprinkle with toasted pine nuts and fresh arugula.
- Drizzle with the balsamic dressing.
- Garnish with fresh herbs (if using).
4️⃣ Serve & Enjoy
- Serve immediately while the vegetables are warm and the burrata is creamy.
🔥 Pro Tips & Variations
💡 Want Extra Crispy Veggies? – Roast at 425°F for deeper caramelization.
🌰 No Pine Nuts? – Try toasted walnuts, pecans, or almonds for crunch.
🧀 Other Cheeses? – Swap burrata for goat cheese, feta, or ricotta.
🥬 Different Greens? – Arugula can be replaced with baby spinach or kale.
🍁 Autumn Twist? – Add pomegranate seeds or dried cranberries for sweetness.
❓ FAQs
1. Can I prepare this salad in advance?
✔ Yes! Roast the vegetables and make the dressing a day ahead. Assemble just before serving.
2. How do I store leftovers?
✔ Store in an airtight container in the fridge for up to 3 days. Burrata is best added fresh.
3. Can I make it vegan?
✔ Yes! Use vegan cheese or omit the burrata and swap honey for maple syrup.
4. What can I serve this with?
✔ It pairs well with grilled chicken, salmon, crusty bread, or quinoa.
📊 Nutrition Information (Per Serving)
📌 Calories: ~350 kcal
📌 Protein: ~10g
📌 Carbs: ~35g
📌 Fat: ~20g
(Values are approximate.)
💭 Final Thoughts
This Roasted Beet & Butternut Squash Salad with Burrata is a show-stopping, flavor-packed dish that’s perfect for any occasion. Whether you’re looking for a holiday side dish, a light lunch, or an elegant dinner party salad, this recipe is sure to impress!
💬 Tried this recipe? Let us know how it turned out in the comments! 👇
