Roasted Butternut Squash, Cranberry and Burrata Salad
Roasting butternut squash and cranberries together creates a sweet, tangy relish that’s the perfect pairing for creamy burrata cheese. Topped with a drizzle of balsamic vinegar, this salad is a wonderful first course for entertaining or a main course salad.
One of my favorite salads in the summer is the popular Caprese Salad, I love mine with burrata cheese. If you haven’t had burrata, you’re totally missing out. It’s like Buffalo mozzarella on the outside with creamy ricotta inside. When you cut into it, the soft cheese inside just oozes out…..total wonderfulness happening right there on the plate. It mixes in with anything you’re serving with it….like the usual tomatoes, basil and balsamic.
I wanted to bring the Buratta with me to face this brutal winter everyone is warning me about. I wanted to bring a bit of summer to the long, dark gray days ahead. So, I threw some winter flavors around it and called it a salad. It is a salad, a warm winter salad with a little hint of summer plopped in the middle. And, although, this is meant to be shared….you won’t want to. And you don’t really have to. It’s your salad.
The process is easy, especially if you line your baking sheet with foil like I do. Easy clean up….I despise dishes with every fiber of my being. Sometimes I feel like Newman from Seinfeld….the mail keeps piling up….like my dishes. I want to stuff them all in a closet and get transferred to Hawaii.
Make sure you cut the squash up nice and uniform so it roasts evenly. Toss everything together (minus the cheese) and roast. You can make the veggies a few hours ahead and store them in an airtight container until ready to serve. Throw some spinach on a plate, top with the squash/cranberry relish and top with the cheese. Drizzle with an aged balsamic and serve. Party for one. Cheers!
Get the Recipe: Roasted Butternut Squash, Cranberry and Burrata Salad
- 2 cups small diced butternut squash
- 1 cup cranberries
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons maple syrup
- 2 balls of burrata cheese
- 1/2 cup baby spinach leaves
- Balsamic vinegar for drizzling
- Preheat oven to 425 degrees.
- Line a baking sheet with foil. Toss the squash and cranberries with the olive oil, salt and pepper in a large bowl. Spread the squash mixture in an even layer on the baking sheet and roast for 10-15 minutes or until the squash is fork tender. Drizzle with the maple syrup and toss to coat. Allow to cool slightly or come to room temperature.
- Place a bed of spinach leaves on a plate and top with 1/2 cup of the butternut squash relish. Top the relish with a ball of cheese and drizzle with balsamic vinegar. Repeat with the remaining ingredients. Serve immediately.