Looking for the perfect fall salad? This is it! With butternut squash, pomegranate arils, and pumpkin seeds, this salad is as healthy as it is delicious.
The maple vinaigrette just takes a minute to whisk together (or throw all of the ingredients in a jar and shake it) and makes a huge difference. The heat of the Dijon balances the sweetness of the maple syrup and the champagne vinegar keeps it light and playful.
Burrata is the most amazing cheese. It’s an Italian cheese made from mozzarella and cream. The outer part is solid mozzarella but the inside is a mix of stracciatella di bufala and cream, making it basically a pillow of cheese heaven. People liken it to mozzarella but it’s so much creamier. In fact it’s so creamy, it practically melts into the salad greens here. If you can’t find burrata at your grocery store, get the highest quality, freshest mozzarella you can find. Goat cheese would also be good in this salad.
This would be lovely served on Thanksgiving! You can certainly buy a whole butternut squash and cut it if you have the time and patience, but many grocery stores also carry cubed butternut squash, making this easy and easy, sweet side dish or appetizer.
Autumn Burrata Salad
Serves 4
2 cups butternut squash cubes
Olive oil, salt, pepper
4 cups salad greens
2 small or one large burrata balls
2 Tbsp pomegranate arils
2 Tbsp pumpkin seeds
- Preheat oven to 400 degrees. Toss butternut squash cubes with a bit of olive oil, sea salt, and freshly ground pepper. Roast for 30 minutes.
- Whisk up maple vinaigrette.
- Arrange salad greens on a platter. Top with roasted butternut squash, burrata cheese, pomegranate arils, and pumpkin seeds. Drizzle maple vinaigrette on top. Serve immediately.
Maple vinaigrette:
1 Tbsp champagne vinegar
2 Tbsp olive oil
1 1/2 Tbsp maple syrup
1/2 tsp Dijon mustard
Sea salt, freshly ground pepper
- Whisk together all ingredients, seasoning with salt and pepper to taste.
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Happy roasting,
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