🥗 Roasted Beet and Butternut Squash Salad with Burrata
Serves: 4
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
🌈 Ingredients
For the roasted vegetables:
- 2 medium beets, peeled and cut into 1-inch cubes
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- ½ tsp dried thyme (optional)
For the salad:
- 4 cups mixed greens (arugula, spinach, or baby kale)
- 1 ball burrata cheese (about 8 oz)
- ¼ cup pine nuts, lightly toasted
- 2 tbsp balsamic glaze (store-bought or homemade)
- 1 tbsp extra virgin olive oil
- 1 tsp honey (optional, for extra sweetness)
- Flaky sea salt, to finish
🔥 Instructions
1. Roast the beets and squash
- Preheat your oven to 400°F (200°C).
- Place the beets and butternut squash on separate baking sheets (the beets can stain).
- Drizzle with olive oil, season with salt, pepper, and thyme, and toss to coat.
- Roast for 30–40 minutes, flipping halfway through, until tender and lightly caramelized.
- Let them cool slightly before assembling the salad.
2. Toast the pine nuts
- While the vegetables roast, heat a small dry skillet over medium-low heat.
- Add pine nuts and toast, stirring frequently, for 2–3 minutes until golden and fragrant.
- Remove from heat immediately to avoid burning.
3. Assemble the salad
- On a large serving platter or in individual bowls, spread out the mixed greens.
- Arrange the roasted beets and butternut squash over the greens.
- Place the burrata in the center.
- Drizzle with olive oil, honey (optional), and balsamic glaze.
- Sprinkle with toasted pine nuts and a pinch of flaky sea salt.
💡 Tips & Variations
- Add pomegranate seeds or orange segments for a bright, fruity note.
- Swap pine nuts for walnuts or pumpkin seeds.
- For a more filling meal, serve with crusty bread or quinoa.
- If you can’t find burrata, use fresh mozzarella or goat cheese.