BURRATA Recipe
sliced apples, kale, pecans, pumpkin spiced seasonal squash, apple cider vinaigrette
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Ingredients
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Salad Base
Dressing
Method
Preparation
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the seasonal squash in half, scoop out the seeds, and peel if necessary. Cut into cubes, toss with olive oil, salt, and pumpkin spice. Roast in the oven for 25-30 minutes until tender.
Make the Vinaigrette
In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and black pepper until well combined. Set aside.
Assemble the Salad
In a large bowl, combine chopped kale, sliced apples, roasted squash, and toasted pecans. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.
Serve
Place the salad mixture on a serving platter or individual plates. Tear the burrata cheese into pieces and arrange it on top of the salad. Serve immediately.
