Author Notes
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. —The Suburban Soapbox
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Ingredients
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2 cups
small diced butternut squash
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1 cup
fresh cranberries
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2 tablespoons
olive oil
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1/8 teaspoon
kosher salt
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1/8 teaspoon
fresh ground pepper
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2 tablespoons
maple syrup
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2
balls Burrata Cheese
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1/2 cup
spinach leaves
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balsamic vinegar for drizzling
Directions
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Preheat oven to 425 degrees.
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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.
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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.
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