Fall Salad Recipe
With spinach, burrata, chickpeas, avocado, squash, pico
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 2
Prepare the Salad Base
In a large salad bowl, combine the fresh spinach and chickpeas.
- 3
Add Avocado and Burrata
Slice the avocado and gently tear the burrata cheese into pieces. Add both to the salad bowl.
- 4
Mix in Roasted Squash
Once the squash is done roasting, let it cool slightly before adding it to the salad.
- 5
Dress the Salad
Drizzle balsamic vinegar over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- 6
Top with Pico de Gallo
Finally, spoon the pico de gallo over the top of the salad for added flavor and freshness.
- 7
Serve
Serve the salad immediately as a fresh and vibrant fall dish.