Roasted Beet and Butternut Squash Salad with BurrataServes: 4Prep Time: 20 minutesCook Time: 35–40 minutesTotal Time: ~1 hour🌈 IngredientsFor the roasted vegetables:2 medium beets, peeled and cut into 1-inch cubes2 cups butternut squash, peeled and cubed2 tbsp olive oilSalt and black pepper, to taste½ 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 toasted2 tbsp balsamic glaze (store-bought or homemade)1 tbsp extra virgin olive oil1 tsp honey (optional, for extra sweetness)Flaky sea salt, to finish🔥 Instructions1. Roast the beets and squashPreheat 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 nutsWhile 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 saladOn 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 & VariationsAdd 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.
Roasted Beet and Butternut Squash Salad with Burrata
