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!

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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!

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💖 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.

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🛒 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

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👨‍🍳 Instructions

1️⃣ Roast the Vegetables

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss beets & butternut squash with olive oil, oregano, salt, and pepper.
3. Spread in a single layer on the prepared baking sheet.
4. Roast for 45-50 minutes, flipping halfway, until tender & slightly caramelized.

2️⃣ Make the Dressing

5. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.

3️⃣ Assemble the Salad

6. Let the roasted vegetables cool slightly before plating.
7. Arrange them on a large serving platter.
8. Place the burrata cheese in the center.
9. Sprinkle with toasted pine nuts and fresh arugula.
10. Drizzle with the balsamic dressing.
11. Garnish with fresh herbs (if using).

4️⃣ Serve & Enjoy

12. Serve immediately while the vegetables are warm and the burrata is creamy.

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🔥 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.

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❓ 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.

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📊 Nutrition Information (Per Serving)

📌 Calories: ~350 kcal
📌 Protein: ~10g
📌 Carbs: ~35g
📌 Fat: ~20g

(Values are approximate.)

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💭 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! 👇