Roasted Butternut Squash, Cranberry and Burrata Salad
A fall salad you can sink your teeth into, this Roasted Butternut Squash and Burrata Salad is simple and fabulous.
Course: Appetizer, Salad
Keyword: avocado salad, burrata
2cupssmall diced butternut squash
1/8teaspoonfresh ground pepper
2balls of burrata cheese
1/2cupbaby 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.