Heirloom Squash & Burrata Salad Recipe
Honey roasted heirloom squash, burrata cheese, baby kale, roasted pepitas, balsamic reduction and grilled French bread.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the heirloom squash into bite-sized pieces and place them on a baking sheet. Drizzle with honey, olive oil, salt, and black pepper. Toss to combine.
- 2
Bake
Roast the squash in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 3
Prepare the Bread
While the squash is roasting, grill or toast the slices of French bread until golden brown and crispy.
- 4
Assemble the Salad
In a large bowl, combine the roasted squash, baby kale, and roasted pepitas. Gently tear the burrata cheese and distribute it over the salad.
- 5
Finish with Balsamic
Drizzle the balsamic reduction over the salad and toss gently to combine. Serve alongside the grilled French bread.
