Roasted vegetables are a testament to the beauty of simplicity and flavor. This roasted beet and butternut squash salad, elevated with creamy burrata and nutty pine nuts, is an irresistible combination of textures and tastes. Perfect for a festive gathering or a simple weeknight treat, this dish highlights the natural sweetness of roasted vegetables, balanced with creamy and savory elements.
Ingredients
- 2 medium beets (peeled and cubed)
- 2 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 burrata cheese ball (approximately 4–6 ounces)
- 2 tablespoons pine nuts (toasted)
- 1 tablespoon balsamic glaze (optional for drizzling)
- 1/4 cup fresh arugula or parsley (chopped, for garnish)
Instructions
Prepare the Vegetables:
Preheat your oven to 400°F (200°C).
On a baking sheet, spread the cubed beets and butternut squash. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
Roast the Vegetables:
Roast in the preheated oven for 25–30 minutes or until the vegetables are tender and slightly caramelized. Flip them halfway through for even roasting.
Toast the Pine Nuts:
In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 2–3 minutes. Set aside.
Assemble the Salad:
Arrange the roasted vegetables on a serving plate or bowl. Place the burrata cheese in the center.
Sprinkle the toasted pine nuts over the vegetables.
Garnish with chopped arugula or parsley.
Drizzle and Serve:
Drizzle balsamic glaze over the entire dish for an added touch of sweetness and acidity.
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- Serve immediately while the vegetables are warm, and the burrata is soft.
Tips
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
- Switch Up the Nuts: Substitute pine nuts with almonds, walnuts, or pecans for variety.
- Prepare Ahead: Roast the vegetables in advance and reheat them before serving. Assemble the salad just before eating to keep the burrata fresh.
- Balsamic Glaze: If you don’t have a balsamic glaze, you can reduce balsamic vinegar over low heat until thickened.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Calories
- Approximate Calories per Serving: 300–350 (depending on portion size and exact ingredients used)
Conclusion
This roasted beet and butternut squash salad with burrata and pine nuts is a celebration of fresh, seasonal ingredients. The contrast of roasted sweetness, creamy cheese, and nutty crunch creates a dish that’s both visually stunning and incredibly delicious. Perfect as a starter or a light main course, this recipe will surely become a favorite in your collection. Enjoy the harmony of flavors!