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.
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 268kcal | Carbohydrates: 36g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 159mg | Potassium: 622mg | Fiber: 5g | Sugar: 17g | Vitamin A: 15615IU | Vitamin C: 38.2mg | Calcium: 102mg | Iron: 1.3mg