Harvest Burrata Recipe

Prep squash and beets

Preheat oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces so they roast evenly (about 4 cups). If using raw beets, peel and cut into 1-inch wedges; if using pre-cooked beets, cut into bite-sized wedges (about 2 cups).

Toss squash and beets with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tbs fresh thyme leaves (if using) in a large bowl until evenly coated.

Spread in a single layer on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 25–30 minutes, stirring once halfway, until squash is tender and edges are caramelized and beets are tender. Remove from oven and let cool slightly to warm.

In a small nonstick skillet over medium heat, add 1 cup pecan halves and 2 tbs granulated sugar. Stir constantly as the sugar melts and coats the pecans, about 3–4 minutes. Add 1 tsp butter and continue stirring until glossy and fully coated, about 30 seconds.

Transfer pecans to a sheet of parchment or a silicone mat, sprinkle with 1/4 tsp coarse salt, and separate with a fork. Let cool completely; pecans will crisp as they cool. Once cooled, roughly chop into large pieces if desired.

Measure 1/2 cup dried cranberries and set aside to add to the salad just before serving.

In a small bowl or jar combine 3 tbs white balsamic vinegar, 1 tbs finely minced shallot, 1 tsp Dijon mustard and 1 tsp honey or maple syrup. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Whisk in 4 tbs extra-virgin olive oil steadily until emulsified, or secure jar lid and shake vigorously for 30 seconds. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp honey if you want sweeter, or 1/2 tsp more vinegar for tang.

On a large serving platter or divided plates, arrange 4 cups arugula in a loose bed. Drizzle about half of the vinaigrette (reserve the rest for guests) over the arugula and gently toss to barely coat.

Spoon the warm roasted butternut squash and beets over the arugula, distributing evenly so some warm pieces sit next to the greens.

Tear or gently place 2 whole burrata balls on top of the salad (1 per two servings). If presenting family-style, cut burrata open at the table to reveal creamy interior.

Scatter the candied pecans and 1/2 cup dried cranberries around and over the burrata and vegetables for crunch and bright sweetness.

Drizzle remaining vinaigrette lightly over the burrata and vegetables, then finish with 1 tbs extra-virgin olive oil brushed around the burrata, and a final grind of 1/4 tsp freshly ground black pepper.

Serve immediately so burrata is creamy and vegetables are still warm. Provide extra vinaigrette on the side for guests who prefer more.