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Roasted Beet & Butternut Squash Salad with Creamy Burrata
If you’re searching for a salad that’s vibrant, elegant, nourishing, and absolutely irresistible, this Roasted Beet and Butternut Squash Salad with Burrata is about to become your new favorite recipe.
This dish strikes the perfect balance — sweet roasted squash, earthy beets, creamy burrata, fresh greens, nutty crunch from toasted pine nuts, and a glossy drizzle of balsamic glaze that ties every bite together. It’s a salad that feels gourmet, restaurant-quality, yet incredibly simple to make at home.
Whether you’re planning a cozy fall dinner, hosting friends, or looking for a nutritious lunch that actually satisfies, this salad delivers flavor, texture, and beauty on one plate.
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Why You’ll Love This Salad
✔️ Packed with vitamins, antioxidants & healthy fats
✔️ Perfect mix of creamy, crunchy, sweet & savory
✔️ Stunning presentation — ideal for entertaining
✔️ Easy to prep ahead for meal-planning
✔️ Naturally gluten-free & customizable
Roasted vegetables bring warmth and comfort, while burrata adds luxurious creaminess. It’s nutritious meets indulgent — the best kind of food!
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Ingredients
For the Salad:
- 2 medium beets, peeled & cubed
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- Salt & black pepper to taste
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1 ball burrata cheese
- 2 tbsp toasted pine nuts (or walnuts, pistachios)
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch sea salt & pepper
Finishing Touch:
- Balsamic glaze drizzle
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Instructions
Step 1 — Roast the Vegetables
Preheat your oven to 400°F (200°C).
Toss cubed beets and squash with olive oil, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, until golden and tender.
Step 2 — Toast the Pine Nuts
In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until lightly golden. Stir often — they burn fast!
Step 3 — Build the Salad
Place mixed greens on a large serving plate or bowl.
Top with roasted beets & squash (slightly warm is amazing).
Gently tear burrata over the salad.
Step 4 — Dress & Finish
Whisk dressing ingredients and drizzle over salad.
Top with toasted pine nuts.
Finish with a generous balsamic glaze drizzle.
Serve immediately and enjoy every delicious bite!
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Tips for Best Results
- Want extra protein? Add grilled chicken or chickpeas
- Swap pine nuts for candied pecans or toasted almonds
- Use roasted sweet potato instead of squash if preferred
- Add citrus (orange slices) for a fresh bright note
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Serving Suggestions
This salad pairs beautifully with:
🍞 Warm crusty bread
🍷 A glass of dry white wine or sparkling water with lemon
🍋 Citrus-marinated grilled shrimp
Perfect for lunch, dinner, or as a festive holiday side!
❤️ Final Thoughts
This Roasted Beet & Butternut Squash Salad with Burrata isn’t just a salad —
it’s an experience. Warm, creamy, fresh, sweet, savory, and tangy all at once.
A dish that’s as nourishing as it is beautiful.
A plate that impresses without effort.
Make it once… and it’ll be on repeat in your kitchen.
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