Good burrata cheese is creamy and utterly delicious and absolutely worth having in your menu. That is basically fresh mozzarella that if formed into a pouch and filled with cream and soft curds. Sounds like heaven to me!This salad has a blast of fall flavours and full of nutrition, and can be served as a side dish or used as a main dish for vegetarian options.
1 Butternut squash
1 Burrata cheese ball
Handful of sliced hazelnuts
Cherry tomatoes sliced in half
1 tbsp Butter
1 garlic clove finely chopped
Good balsamic vinegar and olive oil
Salt and pepper to taste
Preheat the oven to 400 F. Slice the stem off the top of the squash and remove the bottom. Using vegetable peeler remove the skin. Cut the squash in half lengthwise, and remove the seeds. Slice the squash into 3/4 inch cubes. Drizzle with 1 tbsp of olive oil, salt and pepper to taste and roast for 25-30 minutes.
In the meantime, toast hazelnut in a hot pan until it develops golden colour. Remove to the side.
Melt 1 tbsp of butter in a frying pan, add garlic and give it a quick fry. Turn off the heat and add cherry tomatoes and cook on residual heat just until it softens a little bit and warms up.
Prepare the vinaigrette by combining olive oil, balsamic vinegar, salt and pepper.
To assemble the salad, wash and pat dry with paper towel arugula. In a large bowl toss the arugula with the half of the vinaigrette. Arrange the arugula on large plate. Top with roasted butternut squash and cherry tomatoes. Carefully cut burrata cheese in a small pieces (taking care of not losing soft creamy part in the middle) and add to the salad. Sprinkle toasted hazelnut and drizzle remaining vinaigrette on top of the salad.
The picture was taken after i mixed in all ingredients on my plate and realised that I forgot to take a picture again at the beginning! Too excited to eat 🙂
I hope if you guys give it a try, you will enjoy it as much as we did.